Author Notes
This soup recipe is inspired by a cantaloupe and heirloom tomato salad served by Chef Matthew Accarrino at SPQR restaurant in San Francisco. This simple soup uses a blend of cantaloupe and yellow tomatoes and is topped with creamy mozzarella, basil leaves, and a sprinkle of cayenne to balance the sweetness. Light, fresh, and summery - this soup makes a delightful and surprising warm weather dish.
—Cara Brunello
Ingredients
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3 cups
cantaloupe, chopped
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3 cups
yellow grape tomatoes, rinsed
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2 tablespoons
fresh lemon juice
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1/2 tablespoon
champagne vinegar
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1/4 teaspoon
salt
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1 ounce
fresh mozzarella
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5
purple basil leaves
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cayenne pepper
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olive oil
Directions
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Place cantaloupe in a food processor or blender and puree until smooth. Pour into a large mixing bowl.
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Place tomatoes in a food processor or blender and puree until smooth. Strain through a fine mesh sieve and add to the cantaloupe.
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Add the lemon juice, vinegar, and salt. Stir ingredients, cover, and chill in the refrigerator for at least four hours.
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When ready to serve, pour the soup into bowls and garnish each with the mozzarella and basil leaves. Add a drizzle of olive oil and a sprinkle of cayenne pepper to taste.
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