Watermelon Tomato Soup with Parmesan

Ingredients

• 500 g seedless watermelon flesh
• 650 g ripe cherry tomatoes
• 5 g Basil (1 handful)
• 2 tbsp white wine vinegar
• 5 tbsp olive oil
• Salt
• Pepper
• 125 g Mozzarella (45% fat in solids)
• 30 g pine nuts (2 tbsp)
• 50 g parmesan block (30% fat in solids)

Instructions

1. 1.

   Cut the watermelon flesh into small pieces and place it in a blender. Wash the cherry tomatoes and set aside about 8 pieces. Wash the basil, pat dry and reserve a few leaves. Add the remaining basil with stems and the rest of the tomatoes to the blender.

2. 2.

   Add vinegar and 4 tbsp oil, season with salt and pepper, and blend until as smooth as possible. Strain through a fine sieve into a bowl and chill for about an hour.

3. 3.

   Meanwhile cut the mozzarella into small cubes. Toast the pine nuts in a hot pan without fat over medium heat for 3 minutes. Slice the reserved cherry tomatoes and finely shred the basil leaves. Mix the mozzarella cubes, tomato slices, pine nuts and basil strips with the remaining oil in a bowl.

4. 4.

   To serve, fill bowls with the chilled soup, top with the mozzarella mixture and sprinkle grated parmesan on top.