Cold tomato soup with melon and mozzarella sticks

For 6 people
  • 1 lemon
  • 1 (approx. 800 g) honeydew melon
  • 1 (150 g) Bag of mini mozzarella balls
  • Salt
  • pepper
  • 2 EL Olive oil
  • 2 stem (s) basil
  • 1 onion
  • 1 Garlic clove
  • 1 can (s) ( 425 ml) Tomatoes
  • 1–2 TL Tomato paste
  • Sugar
  • 6 Wooden skewers
20 minutes
very easy
1.
Halve the lemon, squeeze out the juice. Halve the melon, remove the stones. Cut the flesh off the skin and cut into small pieces, set aside 12–15 pieces. Drain the mozzarella. Marinate the mozzarella and pieces of melon set aside with salt, pepper, oil and 1 tbsp lemon juice for about 30 minutes. Wash the basil, shake dry, cut the leaves into small pieces and add to the melon
2.
Peel the onion and garlic and cut into small pieces. Puree the tomatoes, tomato paste, remaining melon cubes and 2 tbsp lemon juice in a blender very finely. Season the tomato soup with salt, pepper and a little sugar and refrigerate until ready to serve. Place the mozzarella balls and pieces of melon alternately on wooden skewers. Arrange soup and skewers in glasses
3.
Wait approx. 20 minutes
1 person approx.:
  • 170 kcal
  • 710 kJ
  • 6 g protein
  • 9 g fat
  • 16 g carbohydrates

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