Chilled Cantaloupe & Basil Soup
#trestellekitchenhack - omit the nutmeg or cinnamon and try this recipe with summer ripe seedless watermelon; top with Tre Stelle® Feta, crumbled!Prep Time:
10 minutes Ready In:
30 minutes or less Serves:
1 medium cantaloupe, rind removed and cut into chunks, reserve one chunk for garnish 1/4 cup Tre Stelle® Mascarpone 1/2 cup plain greek yogurt 1 tbsp fresh ginger, grated 1 medium lemon, juiced pinch nutmeg or cinnamon 4 medium fresh basil leaves, plus a few sprigs to garnish ½ tsp sea salt 1 cup Tre Stelle® mini mini Bocconcini, drained
Add the cantaloupe to a blender or a food processor. Add Mascarpone, 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 mini Bocconcini and reserved basil leaves.