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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.
- 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.
- This recipe was entered in the contest for Your Best Warm Weather Soup
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