Chilled Melon Soup with Fresh Basil and Sherry
1 (3-pound) honeydew or cantaloupe
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons dry sherry
Salt and pepper, to taste
1 1/2 tablespoons sour cream
2 tablespoons chopped fresh basil
10 red grapes, halved lengthwise
Cut melon in half and discard seeds. Scoop out flesh.
In 2 batches, puree large pieces of melon in a blender or food processor until smooth, about 30 seconds. Transfer to a bowl. Stir in lime juice, sherry and season with salt and pepper; cover and chill.
Stir soup, then ladle into bowls. Garnish with sour cream, basil and grape halves.