Cold tomato soup with melon mozzarella sticks

Name: Cold tomato soup with melon mozzarella sticks
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 Lemon; 1 (approx. 800 g) Honeydew melon; 1 (150 g) Bag of mini mozzarella balls; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 2 stem(s) Basil; 1 Onion; 1 Garlic clove; 1 can(s) (425 ml) Tomatoes; 1-2 TEASPOONS Tomato paste; 7-10 Tbsp Sugar; 6 wooden skewers

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

1 Lemon
1 (approx. 800 g) Honeydew melon
1 (150 g) Bag of mini mozzarella balls
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
2 stem(s) Basil
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
Halve the lemon, squeeze the juice. Halve melon, remove seeds. Cut the flesh from the skin and chop into small pieces, put 12-15 pieces aside. Drain mozzarella. Marinate mozzarella and melon pieces set aside with salt, pepper, oil and 1 tbsp. lemon juice for approx. 30 minutes. Wash the basil, shake dry, cut the leaves into small pieces and add to the melon
2
Peel and chop the onion and garlic. Blend tomatoes, tomato paste, remaining melon cubes and 2 tbsp. lemon juice in a blender until very fine. Season the tomato soup with salt, pepper and a little sugar and chill until serving. Put mozzarella balls and melon pieces alternately on wooden skewers. Arrange soup and skewers in glasses
3
Waiting time approx. 20 minutes