On Friday, August 26th cantaloupe is in the spotlight. This soup is so refreshing on a hot day you can’t stop eating it. Pour a nice glass of cool, crisp Pinot Grigio by Passaggio Wines. Call a couple of friends over for a nice evening of wine and soup.
Suggested Wine Pairing: Passaggio 2010 Pinot Grigio
This New Generation California Pinot Grigio is another reflection of one of Italy's most popular white wines. To be enjoyed with friends and family!!!
A brilliant pale straw color with a greenish tint. Stone fruit, citrus, with hints of floral and strong minerality on the nose. Layers of citrus, pear, green apple, and enticing minerality with a crisp long finish.
Ingredients / Serves 4
1 2-2 1/2 lb. cantaloupe cut into 1-inch pieces
3 tbsp fresh lemon juice
1/2 tsp fresh lemon zest
2 tbsp fresh mint leaves, rough chop
1/2 tsp Grey or Sea salt
1 C heavy cream , organic if possible
2 tbsp superfine sugar
1/2 C Fresh basil leaves, thick stems removed
3/4 C your favorite Champagne or sparkling wine
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 1 hour.
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 4 bowls and top with the cream right in the center. Take a knife and swirl the cream to create a pattern on the top of the soup.