1 cantaloupe, chilled, seeded and peeled
1/2 cup plus 2 tbsp dry white wine
A 1-inch piece of fresh ginger
Finely grated zest and juice of 1/2 lemon
Freshly ground black pepper
A generous handful fresh basil leaves, plus a few extra for garnish
Pinch of salt
1/3 cup plus 2 tbsp olive oil
4 oz soft goat cheese
1. In a food processor, puree the melon until smooth.
2. Add the wine, ginger, lemon zest, and a good grind of black pepper. Puree all into a foamy, smooth soup.
3. In a mortar, grind the handful of basil with the salt and the lemon juice until smooth. Gently drizzle in the oil and stir until you have a nice green oil.
4. Ladle the soup into 4 soup bowls and sprinkle each with crumbled fresh goat cheese, a few drops of the basil oil, and the reserved fresh basil leaves. Serves 4
This Cantaloupe Soup Recipe was reprinted from Home Made Summer by Yvette van Boven, published by Stewart, Tabori and Chang, an imprint of Abrams, 2012.