Chilled Tomato Soup with Melon

1. 1

   In a medium saucepan, combine the tomatoes with the olive oil, basil, garlic, vinegar and sugar.

2. 2

   Season with salt and pepper.

3. 3

   Cook over low heat until hot but not boiling, about 10 minutes.

4. 4

   Pass the soup through the fine disk of a food mill into a medium bowl to remove the tomato seeds and skin.

5. 5

   Chill the soup in the refrigerator or quick-chill it by setting the bowl in a larger bowl of ice water.

6. 6

   Using a small melon baller, scoop a total of 20 balls from the cucumber and melons.

7. 7

   Alternatively, cut the cucumber and melons into 1/2-inch dice.

8. 8

   Pour the soup into bowls.

9. 9

   Garnish with the melon and cucumber balls and the basil sprigs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.