One ripe cantaloup melon + refrigerate
SAUTEE IN OLIVE OIL:
4 shallots, chopped
3 cloves garlic, chopped
6 jumbo carrots, peeled + chopped
salt + pepper
•Sautee until caramelized
•1/2 c white wine to deglaze. Cook until carrots absorb liquid.
•Now add 2 cups water + let come to a simmer.
•Puree carrot mixture + refrigerate.
•Once both the carrot mixture and the melon mixture are both cold, combine + serve.
•Garnish with basil and a mild olive oil.