Tomato Melon Gazpacho with Basil

Cut an "X" in the base of the cherry tomatoes, blanch in boiling water for about 30 seconds, shock in ice water and then peel. Rinse the chile, remove the stems, seeds and pith and finely chop. Halve the cantaloupe, remove the seeds and cut out 12 melon balls with a Parisian spoon (melon batter). Cut the rind of the remaining cantaloupe and purée along with the cherry tomatoes and chile. Add the sugar and lemon juice and season with salt. Rinse the basil, shake dry and chop.