Cool Cantaloupe Soup with Basil Cream - cantaloupe

Method

• Make the soup: Place the cantaloupe, lemon juice, and zest in a food processor fitted with a metal blade and pulse until roughly chopped.
• Add the mint leaves and salt and pulse to combine.
• Transfer to a large bowl, cover, and chill for at least 30 minutes.
• Make the basil cream: Place the cream and sugar in the bowl of a food processor fitted with a metal blade and process until slightly thickened.
• Add the basil and process until thick -- about 20 seconds -- and set aside.
• Add the champagne to the soup right before serving.
• Divide evenly among four bowls and top with the cream.