Method :
-
Cut the melon in half and scoop out
the seeds.
-
Cut the halves into slices and cut off
the rind with a paring knife, letting the flesh and juices fall
directly into the work bowl of the food processor or blender.
-
Squeeze the lemon juice into the melon
flesh, catching the seeds with either a strainer or your hands.
-
Add the honey.
-
Rinse 2 to 3 basil leaves and add
them.
-
Pulse the mixture until smooth.
-
Taste and add additional honey if
desired.
-
If serving immediately, pour into
bowls, adding an ice cube to each bowl if desired, and garnish with
additional basil leaves.
Serves 2-4
This light and tangy fruit soup is
amazingly simple and makes a refreshing first course for a summer
dinner, although it's not a meal in itself. The hint of fresh basil adds
complexity and depth to the simple melon flavor; but if basil seems too
unusual to your palate, substitute fresh mint. Make sure your melon is
perfectly ripe, tending toward over- rather than under ripe. Garnish
with a dollop of plain yogurt if desired.
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