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Author Notes: After scooping out a cantaloupe on 4th of July for melon balls wrapped in prosciutto, I was left with this gorgeous hollowed out bowl. We had watermelon as well -- so I decided to create this watermelon soup with all the luscious juice of the cantaloupe and watermelon and a little savory touch of feta and basil as a dessert. —coffeefoodwrite
leaves basil - sliced very thin
tablespoons crumbled feta
- Cut cantaloupe in half and scoop out using melon baller. (You can wrap the melon balls in prosciutto, secure them with a toothpick and serve them as an appetizer if you'd like.) Pour off all melon juice and save.
- Cut watermelon in half and scoop out small balls with a melon baller. Reserve all melon juice and pour off of watermelon. Scoop out enough balls to fill both halves of cantaloupe. (about 4 1/2 cups - but depends on size of cantaloupe)
- Add watermelon balls and juice to both halves of cantaloupe. Divide feta cheese (I used Bulgarian, it's a little tangier) between both cantaloupe halves and toss very lightly. Garnish with basil.