Cantaloupe Soup with Jalapeno and Basil

The Soup:

One 2 1/2 pound, intensely sweet-smelling ripe cantaloupe
2 cups of ice cubes
A generous pinch of salt
4 or 5 grinds of black pepper
2 tablespoons of sugar
The juice of 2 large limes (about 1/2 of a cup)
The grated zest of 1/2 of a large lime

The Garnish:

2 jalapenos, seeded and cut into a fine dice
A dozen fresh basil leaves, cut into very thin ribbons
1/2 of a medium red onion, cut into a small dice

Cut the melon in half and scoop out and discard the seeds. Trim the rind away and discard it. Slice the quarters into chunks and place them in a food processor.

Add the ice, the salt, the pepper, the sugar, and the lime juice to the processor.

Puree.

Stir in the grated zest.

Place the jalapenos, the basil, and the onion in separate small bowls.

To serve, pour the soup into bowls and pass the condiments.