Ingredients
The following ingredients have 2 Servings
- 2 cups of diced watermelon
- 500 g / 3 medium ripe tomatoes
- 15 cm of cucumber, peeled
- ¼ small red onion
- 1 small garlic clove
- ½ green pepper (I used a pointy one)
- handful of fresh basil
- 1 tsp Tabasco
- 2 tsp balsamic vinegar
- 20 ml extra virgin olive oil
- 1 slice of crusty stale bread (optional)
- salt & pepper, to taste
Instruction
- Roughly chop tomatoes, cucumber and pepper. Remove seeds from watermelon.
- Chuck all vegetables, basil and olive oil into a blender and blend until smooth.
- Season with Tabasco, balsamic vinegar, salt and pepper.
- OPTIONAL: If you want a slightly thicker texture, immerse a slice of stale bread in the blended soup for 5 mins and then blend it into the soup.
- Put the soup in the fridge for at least an hour before serving. Garnish with fresh basil, tiny cubes of cucumber and watermelon, a drizzle of olive oil and freshly ground pepper.
