Cantaloupe Caprese Soup

• 3 cups cantaloupe, chopped
• 3 cups yellow grape tomatoes, rinsed
• 2 tablespoons fresh lemon juice
• 1/2 tablespoon champagne vinegar
• 1/4 teaspoon salt
• 1 ounce fresh mozzarella
• 5 purple basil leaves
• cayenne pepper
• olive oil

1. Place cantaloupe in a food processor or blender and puree until smooth. Pour into a large mixing bowl.
2. Place tomatoes in a food processor or blender and puree until smooth. Strain through a fine mesh sieve and add to the cantaloupe.
3. Add the lemon juice, vinegar, and salt. Stir ingredients, cover, and chill in the refrigerator for at least four hours.
4. When ready to serve, pour the soup into bowls and garnish each with the mozzarella and basil leaves. Add a drizzle of olive oil and a sprinkle of cayenne pepper to taste.

cantaloupe, yellow grape tomatoes, lemon juice, champagne vinegar, salt, mozzarella, purple basil, cayenne pepper, olive oil

Taken from food52.com/recipes/30591-cantaloupe-caprese-soup (may not work)