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Easy
Published 2013
In a food processor, puree the melon until smooth.
Add the wine, ginger, lemon zest, and a good grind of black pepper. Puree all into a foamy, smooth soup.
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.
Ladle the soup into 4 soup bowls and sprinkle each with crumb