Cold Tomato Watermelon Soup

Ingredients

• 20 g white bread (1 slice)
• 2 Tomatoes
• 1 cucumber
• 400 g watermelon flesh
• 1 onion
• 1 Garlic clove
• 5 g parsley (0.25 bunch)
• 2 tbsp Lime juice
• 1 tsp paprika powder
• 2 tbsp olive oil
• Salt
• Cayenne pepper
• 0.25 bunch chives

Instructions

1. 1.

   Drain the white bread and soak it in lukewarm water.

2. 2.

   Briefly blanch tomatoes in boiling water, cool, peel skin off, quarter and deseed; strain flesh through a sieve.

3. 3.

   Peel, trim, and dice cucumber into small cubes. If needed, seed watermelon and dice similarly. Set aside 2–3 tbsp of each for garnish.

4. 4.

   Squeeze out excess water from bread. Peel onion and garlic, cut into cubes. Wash parsley, pat dry, and roughly chop.

5. 5.

   Blend all together with the diced cucumber and watermelon, tomatoes, lime juice, paprika, and olive oil; add a splash of water if needed. Season with salt and cayenne pepper.

6. 6.

   Wash chives, pat dry, slice into ribbons except for a few stems. Divide soup among four glasses and garnish with reserved cubes and chive ribbons.