Cold Watermelon, Feta & Basil Soup In A Cantaloupe Cup

1. 1

   Cut cantaloupe in half and scoop out using melon baller. (You can wrap the melon balls in prosciutto, secure them with a toothpick and serve them as an appetizer if you'd like.) Pour off all melon juice and save.

2. 2

   Cut watermelon in half and scoop out small balls with a melon baller. Reserve all melon juice and pour off of watermelon. Scoop out enough balls to fill both halves of cantaloupe. (about 4 1/2 cups - but depends on size of cantaloupe)

3. 3

   Add watermelon balls and juice to both halves of cantaloupe. Divide feta cheese (I used Bulgarian, it's a little tangier) between both cantaloupe halves and toss very lightly. Garnish with basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.