Chilled Cantaloupe & Basil Soup

Instructions

• • Preparation: Drain the Tre Stelle® Bocconcini Cheese Mini Mini. Remove the rind from the medium cantaloupe melon and cut it into chunks, reserving one chunk for garnish. Grate the fresh ginger. Juice the medium lemon.
  • Add the cantaloupe to a blender or a food processor.
  • Add Tre Stelle® Mascarpone Cheese, ginger, lemon juice, salt, nutmeg or cinnamon, yogurt and basil leaves.
  • Purée until smooth; taste and add salt.
  • Place in a bowl, cover and refrigerate for at least one hour.
  • Dice reserved chunk of cantaloupe.
  • Pour soup into serving bowls or glasses.
  • Garnish with diced cantaloupe and equal amounts of Tre Stelle® Bocconcini Cheese Mini Mini and reserved basil leaves.
• Serve and enjoy!