Gazpacho with Watermelon, Sour Cream and Lime

Ingredients

• 2 slices of white bread
• 1 yellow bell pepper
• 0.5 cucumber
• 4 tomatoes
• 200 ml tomato juice
• 1 onion
• 1 Garlic clove
• 200 g watermelon
• 2 tbsp Lime juice
• 1 tsp paprika powder
• 2 tbsp olive oil
• Salt
• cane sugar
• black pepper (freshly ground)
• 2 tbsp Sour cream
• lime zest

Instructions

1. 1.

   Soak the white bread in 4-5 tablespoons of lukewarm water after removing the crusts.

2. 2.

   Wash, trim, halve, seed and remove the white membranes from the bell pepper. Peel the cucumber. Briefly blanch the tomatoes in boiling salted water, shock them in ice water, peel, quarter and remove seeds. Pass the flesh through a sieve to catch the juice, then add it to the tomato juice.

3. 3.

   Peel and finely dice the onion and garlic. Dice the watermelon and all the vegetables into small cubes. Set aside about 2 tablespoons for garnish.

4. 4.

   Blend everything together with the tomatoes, tomato juice, squeezed bread, lime juice, paprika and olive oil until smooth. If the soup is too thick, add a little water.

5. 5.

   Season with salt, sugar and pepper, then pour into glasses. Top each glass with a dollop of sour cream and sprinkle some watermelon cubes over it. Garnish with lime zest before serving.