Cantaloupe Basil Soup
Remove the seeds from a cantaloupe. Scoop out a dozen melon balls and set aside later to garnish. Then cut out the rest of the flesh and place it in a food processor (a blender will work too).
In a small sauce pan, combine ¼ cup water with 1 tablespoon sugar and the zest of a lime (use an organic lime, otherwise the peel is evil). Bring it to a boil, and then simmer for a few minutes.
Add the sugar-lime-water mixture to the cantaloupe along with the juice from the lime, process until smooth.
(When I prepared this recipe I used a blender and I couldn’t get the lime zest completely pulverized into the liquid. So I strained it after I blended it).
Shred 6–7 basil leaves and stir them into the liquid.
Use the melon balls you set aside as a garnish when you’re ready to serve.