Summer Fresh Chilled Cantaloupe Soup
Chilled cantaloupe soup made simply with coconut milk and basil and a little bit of homemade blueberry syrup.
whole large cantaloupe
juice of half of lemon
1/4 to 1/2
you will need to be the judge of this for your own taste
handful of fresh sweet basil
finely chopped for garnish
blackberry syrup or a very fine aged balsamic vinegar for drizzling.
Peel, seed and dice cantaloupe.
Add lemon juice.
Bring to a thick puree using a food processor.
Add in coconut milk. Cantaloupes size will very, so adjust the coconut milk to your desired taste and texture.
Serve with a drizzle of fine aged balsamic or a blackberry syrup and finely chopped basil.
Blackberry sauce. I reduced equal amounts of blackberry jelly with champagne vinegar to make a gastrique type drizzle.