For ➍2 melons
8 vine tomatoes
2 sprigs of basil
2 cloves of garlic
1 ts tomato paste
salt & freshly ground pepper
Cut the melon in half and remove all seeds and seeds.
Remove with a melon spoon the pulp and put the balls in a bowl. Chop the basil finely and add ½ to the melon. Stir and put at least 2 h in the refrigerator.
Peel the tomatoes and remove the seeds. Cut the flesh into large pieces. Peel the garlic cloves and crush them with the flat side of a knife.
Mix the tomatoes with the garlic and the rest of the basil. Add the tomato paste and bring to taste with salt and pepper.
Pour this preparation into a deep dish. Put in another dish of ice cubes, put the dish with the soup on it and put everything in the refrigerator until just before serving.
Take melon balls from the refrigerator. Arrange the balls on a deep plate. Pour the chilled tomato soup over it. Serve immediately.
Remove with a melon spoon the pulp and put the balls in a bowl. Chop the basil finely and add ½ to the melon. Stir and put at least 2 h in the refrigerator.
Peel the tomatoes and remove the seeds. Cut the flesh into large pieces. Peel the garlic cloves and crush them with the flat side of a knife.
Mix the tomatoes with the garlic and the rest of the basil. Add the tomato paste and bring to taste with salt and pepper.
Pour this preparation into a deep dish. Put in another dish of ice cubes, put the dish with the soup on it and put everything in the refrigerator until just before serving.
Take melon balls from the refrigerator. Arrange the balls on a deep plate. Pour the chilled tomato soup over it. Serve immediately.
