Cold Canteloupe Soup

 Fresh and Zesty in this great cold soup! 

Fresh and Zesty in this great cold soup! 

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!!!


Cynthia Cosco

Tasting Notes
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.

Recommended Cellaring
0-3 yrs

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. 


Posted on August 14, 2014 and filed under soup.