Cantaloupe Soup with Goat Cheese and Basil Oil

• 1 cantaloupe, chilled, seeded and peeled
• ½ cup plus 2 tbsp (150 ml

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