Fruity Watermelon Gazpacho

Ingredients

• 2 slices whole grain toast
• 200 g watermelon flesh
• 1 onion
• 1 Garlic clove
• 1 cucumber
• 1 red bell pepper
• 3 ripe tomatoes
• 2 tbsp Lime juice
• 2 tbsp olive oil
• Salt
• Cayenne pepper
• 1 tsp paprika powder
• 1 tsp butter
• 0.5 bunch chives (10 g, with flowers)

Instructions

1. 1.

   Drain a slice of toast and soak it in a little water. Dice the watermelon flesh. Peel and finely dice the onion and garlic.

2. 2.

   Peel the cucumber, cut it lengthwise into halves, remove seeds and dice. Cut the bell pepper in half, remove seeds, wash and cube it. Wash the tomatoes; to peel them, score crosswise with a knife, blanch in boiling water for a few seconds, shock in cold water, then peel. Quarter the tomatoes and cut into pieces.

3. 3.

   Blend the vegetables and watermelon in a blender until smooth. Squeeze out excess liquid from the toast. Add the toast, onion, and garlic to the puree. Pour in 250 ml cold water. Season with lime juice, olive oil, salt, cayenne pepper, and paprika powder.

4. 4.

   Cover the soup and chill for at least 30 minutes. Dice the remaining toast into small cubes and fry them in butter until golden brown. Wash the chives, shake dry, cut into fine ribbons, and pluck the flowers.

5. 5.

   Fill glasses with the chilled soup and garnish with the croutons and chive ribbons with flowers. Optionally serve on a decorative watermelon half with ice cubes.