Cold Tomato-Melon Soup

Ingredients

• 400 g beef tomato
• 0.5 cantaloupe melon
• 1 small chili pepper
• 150 g small bell peppers (1 small bell pepper)
• 1 tbsp lime juice
• 500 ml tomato juice
• Salt
• Pepper
• 2 Spring Onions
• 4 sprigs Mint
• 4 tsp olive oil

Instructions

1. 1.

   Clean and wash the tomatoes, then cut them into cubes. Halve the melon, remove seeds, peel it, and dice the flesh; set aside some cubes. Cut the chili pepper in half lengthwise, deseed, wash and chop. Halve the bell pepper, deseed, wash and cube.

2. 2.

   Place tomatoes, melon, half of the bell pepper cubes and chili with lime juice and tomato juice into a blender and puree until a soup-like consistency forms; add water if needed. Season everything with salt and pepper and refrigerate for about 30 minutes.

3. 3.

   Meanwhile clean, wash and slice spring onions into thin rings. Wash mint, pat dry, pluck leaves and roughly chop.

4. 4.

   Divide the soup into four bowls, sprinkle with spring onion rings, remaining bell pepper and melon cubes, and chopped mint; drizzle each bowl with a teaspoon of olive oil.