Cold tomato soup with melon mozzarella sticks

Name: Cold tomato soup with melon mozzarella sticks
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 150 g Minimozzarella; 1 Honeydew melon; 2 stem(s) Basil; 1 TABLESPOON Olive oil; 3 TABLESPOONS Lemon juice; 7-10 Tbsp salt, pepper; 1 Onion; 1 Garlic clove; 1 can(s) (425 ml) Tomatoes; 1-2 TEASPOONS Tomato paste; 7-10 Tbsp Sugar; 6 wooden skewers

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

150 g Minimozzarella
1 Honeydew melon
2 stem(s) Basil
1 TABLESPOON Olive oil
3 TABLESPOONS Lemon juice
7-10 Tbsp salt, pepper
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
Drain the mozzarella. Quarter melon lengthwise and remove seeds. Cut the flesh first from the skin, then into bite-sized pieces. Wash the basil, shake dry and chop the leaves finely.
2
Mix mozzarella and about 18 melon pieces with basil, oil, 1 tbsp. lemon juice, some salt and pepper. Leave to stand for about 10 minutes.
3
Meanwhile peel and chop the onion and garlic. Blend the tomatoes together with the juice, tomato paste, remaining melon and 2 tbsp. lemon juice in a blender. Season to taste with salt, pepper and a little sugar.
4
Keep cool until serving.
5
Put the marinated melon pieces and mozzarella alternating on wooden skewers. Serve with soup in glasses.