Cold Melon-Tomato Soup

Ingredients

• 1 Organic lemon
• 1 kg small watermelon (0.5 small watermelons)
• 400 g peeled tomatoes (canned; fill amount)
• Sea salt
• Pepper
• 4 Basil stems
• 4 tbsp yogurt (3.5% fat)

Instructions

1. 1.

   Wash the lemon hot, dry it and finely grate half of its zest. Cut the lemon in half and squeeze out the juice.

2. 2.

   Cut the watermelon with a large knife in half. Slice into wedges, deseed, peel and dice. Place the diced melon together with the peeled tomatoes and their liquid in a tall vessel.

3. 3.

   Add the lemon zest and juice and puree with an immersion blender to medium-fine consistency. Season with salt and pepper and cover; refrigerate for 1–2 hours. Just before serving wash the basil, shake dry and pluck the leaves. Serve the soup garnished with basil leaves and a tablespoon of yogurt on top.