This refreshing summer soup is also very satisfying!

Cool Cantaloupe Soup with Basil Cream
1 cantaloupe, cut into 1-inch pieces (about 2 1/2 pounds)
2 Tablespoons fresh lemon juice
1/4 teaspoon lemon zest
2 Tablespoons mint leaves, chopped
1/8 teaspoon salt
1 cup heavy cream
2 Tablespoons fine sugar
1/2 cup packed basil leaves
3/4 cup sparkling white grape juice

Place the cantaloupe, lemon juice, and zest in a food processor and pulse until coarsely chopped. Add the mint and salt and pulse to combine. Transfer to a large bowl, cover, and chill for at least 30 minutes.

Basil Cream: Place the cream and sugar in the bowl of food processor and process until slightly thickened. Add the basil and process until thick-about 20 seconds-and set aside.

Add the grape juice to the soup right before serving.

Divide evenly among four bowls and top with the cream. Enjoy!

Note: You may use purple sparkling grape juice, but this will change the color of the soup. Serves 4.

MF&L Staff at Maine Food & Lifestyle magazine.