Last night, at the Trump Soho Spa opening, I picked up one of these pretty little things, expecting it to contain something that would leave me cross-eyed and prepped for a crippling headache the next AM. But nope: the shot glasses were filled with chilled cantaloupe soup topped with basil puree, and I wanted to take the entire tray of ’em home with me.
I haven’t made cantaloupe soup before, but I just puttered about online checking out recipes, and it’s really straightforward: just puree a large, ripe, seeded cantaloupe (cut into chunks) with 2-3 cups orange juice, a couple of squeezes of lime juice, and a little cinnamon.
Basil puree (which I have made) is easy, as well (it’s really just pesto minus the pine nuts and parmesan): all you have to do is puree a couple handfuls of basil leaves with olive oil, salt, and garlic.
Such a delicious – and gorgeous – hors d’oeuvre idea!
