Cold tomato soup with melon and mozzarella sticks

For 6 people
  • 150 g Minimozzarella
  • 1 Honeydew melon
  • 2 stem (s) basil
  • 1 EL Olive oil
  • 3 EL Lemon juice
  • Salt, pepper
  • 1 onion
  • 1 Garlic clove
  • 1 can (s) (425 ml) Tomatoes
  • 1 –2 TL tomato paste
  • sugar
  • 6 wooden skewers
30 minutes
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1.
Drain the mozzarella. Quarter the melon lengthways and core. First cut the pulp from the skin, then into bite-sized pieces. Wash the basil, shake dry and finely chop the leaves.
2.
Mix the mozzarella and approx. 18 pieces of melon with the basil, oil, 1 tbsp lemon juice, a little salt and pepper. Approx. Let it steep for 10 minutes.
3.
In the meantime, peel the onion and garlic and cut into small pieces. Finely puree the tomatoes with their juice, tomato paste, remaining melon and 2 tbsp lemon juice in a blender. With salt, pepper and a little sugarto taste.
4.
Chill until serving.
5.
Place the marinated melon pieces and mozzarella alternately on wooden skewers. Serve with soup in glasses.
1 person approx.:
  • 170 kcal
  • 6 g protein
  • 9 g fat
  • 16 g carbohydrates

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