In melon season, I like to surprise dinner guests with this savory melon soup for sipping in demitasse cups. Serve it very well chilled; if you like, add a swirl of plain yogurt for a garnish.
|4||cups ripe cantaloupe, cut into 2-inch chunks|
|½||cup Riesling wine|
|2||Tbsp. lime juice|
|2||tsp. agave nectar|
|¼||tsp. fine sea salt|
|⅛||tsp. black pepper|
|~||Pinch of cayenne|
|8||basil leaves, chopped|
|1||Tbsp. chopped scallion greens|
|~||Plain yogurt, for garnish (optional)|
This content is from the Lynne Sampson Curry collection.
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