Subtotal

Cantaloupe Caprese Soup

By Cara Brunello • August 22, 2014 • 0 Comments

⎙

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

Serves 4

3 cups cantaloupe, chopped
3 cups yellow grape tomatoes, rinsed
2 tablespoons fresh lemon juice
1/2 tablespoon champagne vinegar
1/4 teaspoon salt
1 ounce fresh mozzarella
5 purple basil leaves
cayenne pepper
olive oil

Place cantaloupe in a food processor or blender and puree until smooth. Pour into a large mixing bowl.
Place tomatoes in a food processor or blender and puree until smooth. Strain through a fine mesh sieve and add to the cantaloupe.
Add the lemon juice, vinegar, and salt. Stir ingredients, cover, and chill in the refrigerator for at least four hours.
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.