This refreshing froth of a soup is the essence of summer melon enhanced with a sparkle of time and a smattering of basil. Honeydew makes a lovely pastel green version, and cantaloupe, one the color of coral.
1 (3-pound) honeydew or other melon
1-1/2 tablespoons fresh lime juice
1-1/2 tablespoons sour cream or crème fraîche
2 tablespoons chopped fresh basil
Cut melon in half and discard seeds. Scoop out flesh. Chop enough melon into small pieces to measure 1/2 cup and reserve.
In 2 batches, purée large pieces of melon in a blender or food processor until smooth, about 30 seconds. Transfer to a bowl. Stir in lime juice and season with salt and pepper to taste. Stir in chopped melon and chill.
Stir soup, then ladle into bowls. Garnish with sour cream and basil.
Stir the sour cream or crème fraîche first so that it liquefies slightly. Then it can be drizzled attractively over each serving.
Dress It Up
Stir a splash of dry Spanish sherry into the soup for extra sophistication. Scattering a few red or green grape halves over each bowlful along with the basil is another nice touch.
The Simpler The Better
Sensational Home Cooking in 3 Easy Steps
by Leslie Revsin
John Wiley & Sons
Recipe reprinted by permission.
This page created November 2004
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