Melon Soup with Strawberries and Basil

Melons and strawberries dont need much explanation; fragrant summer fruits always brighten and strengthen us. In a fruit salad, they transform into a great breakfast with a few drops of lemon juice, or they can elevate your morning oatmeal. Less commonly, melons and strawberries take on the role of main dishes or appetizers. Melons most often appear in combination with prosciutto, while strawberries pair well with basil and balsamic vinegar. This year, we can add melons to the repertoire of cold soups, creating a fresh, unique summer appetizer that can easily replace a heavy dinner, right?

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Melon

  • 0.5 piece Lemon, fresh, without shell

  • pieces Basil, fresh

  • 200 g Strawberries

  • 2 spoons Sugar, brown

  • 0.5 dl Vinegar, balsamic

Steps

  1. Peel the melon, cut it in half, and remove the seeds from both halves with a spoon. Cut the flesh into cubes and place them in a blender. Add the juice of half a lemon and blend everything until smooth to create a thick, orange puree. Slice the basil leaves into thin strips and mix them into the melon puree.

  2. Divide the soup into deep plates or soup bowls. Clean the strawberries and slice them, placing the slices in the center of the soup.

  3. In a small cup, mix balsamic vinegar and sugar. Place it on the stove and quickly bring to a boil to create a thick caramel syrup. Drizzle this sauce over the melon soup with strawberries.

Nutrition Information (Per 100g)

  • Calories: 42.9 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 10.58 g
    • Sugars: 9.06 g
  • Protein: 0 g
  • Fiber: 0.38 g

Advice

Choose the most fragrant orange melon. Instead of basil, you can use mint leaves.