Ingredients
1/2 head Cantaloupe
3 pieces Yellow Tomato
1 piece Onion White
1/2 cup Champagne
2 tablespoon Honey
1 tablespoon White Vinegar
2 tablespoon Extra Virgin Olive Oil
Preparation
This simple soup is made of only 3-4 ingredients so it is of the upmost importance that both the tomato and melon are at their peak of ripeness. This recipe calls for yellow tomatoes, which have a gentler acidity than their red counterparts, but in a pinch any ripe tomato will work.
Preheat an oven to 300F. Cut the tomatoes in half and remove the core. Drizzle the tomato halves with a teaspoon of oil each and a pinch of salt. Place cut side up on a baking sheet lined with parchment paper. Place the tomatoes in the oven and let them slowly cook until they are slightly softened and the skin slides off, about 45 minutes. Meanwhile, sweat the onions in a large pot with a tablespoon of oil and a large pinch of salt on low heat until very soft, about 15 minutes. When the tomatoes are ready, remove them from the oven and peel away their skins (they should come right off). Add the tomato and the pieces of melon to the pot.
