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1 cantaloupe, cut into 1-inch pieces (about 2 1/2 pounds)
2 Tablespoons fresh lemon juice
1/4 teaspoon lemon zest
2 Tablespoons mint leaves, chopped
1/8 teaspoon salt
1 cup heavy cream
2 Tablespoons fine sugar
1/2 cup packed basil leaves
3/4 cup sparkling white grape juice
Place the cantaloupe, lemon juice, and zest in a food processor and pulse until coarsely chopped. Add the mint and salt and pulse to combine. Transfer to a large bowl, cover, and chill for at least 30 minutes.
Basil Cream: Place the cream and sugar in the bowl of food processor and process until slightly thickened. Add the basil and process until thick-about 20 seconds-and set aside.
Add the grape juice to the soup right before serving.
Divide evenly among four bowls and top with the cream. Enjoy!
Note: You may use purple sparkling grape juice, but this will change the color of the soup.
Serves 4.
MF&L Staff at Maine Food & Lifestyle magazine.
Source: http://blog.mainefoodandlifestyle.com/2012/07/cool-cantaloupe-soup-with-basil-cream.html
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