Cold tomato soup with melon mozzarella sticks

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
5 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 6
  • 1 Lemon
  • 1 (approx. 800 g) Honeydew melon
  • 1 (150 g) Bag of mini mozzarella balls
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Olive oil
  • 2 stem(s) Basil
  • 1 Onion
  • 1 Garlic clove
  • 1 can(s) (425 ml) Tomatoes
  • 1-2 TEASPOONS Tomato paste
  • 7-10 Tbsp Sugar
  • 6 wooden skewers

Directions

  1. 1

    Halve the lemon, squeeze the juice. Halve melon, remove seeds. Cut the flesh from the skin and chop into small pieces, put 12-15 pieces aside. Drain mozzarella. Marinate mozzarella and melon pieces set aside with salt, pepper, oil and 1 tbsp. lemon juice for approx. 30 minutes. Wash the basil, shake dry, cut the leaves into small pieces and add to the melon

  2. 2

    Peel and chop the onion and garlic. Blend tomatoes, tomato paste, remaining melon cubes and 2 tbsp. lemon juice in a blender until very fine. Season the tomato soup with salt, pepper and a little sugar and chill until serving. Put mozzarella balls and melon pieces alternately on wooden skewers. Arrange soup and skewers in glasses

  3. 3

    Waiting time approx. 20 minutes

Nutrition Facts

KCAL
170 kcal
CARBS
16 g
FATS
9 g
PROTEINS
6 g