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🍲 Refreshing cold watermelon soup with herbs

209 kcal · 30 min · 4 servings

Ingredients

• 2 slices whole wheat toast
• 0.5 cucumber
• 1 red onion
• 2 tomatoes
• 200 ml tomato juice
• 1 clove garlic
• 400 g watermelon
• 2 tbsp lime juice
• 1 pinch paprika powder
• 3 tbsp olive oil
• salt
• 1 tsp raw cane sugar
• pepper (from the mill)
• 2 sprigs mint

Instructions

1. 1. Cut off the crusts from the wholemeal toast.
2. 2. Soak the toast bread in a small amount of lukewarm water.
3. 3. Peel the cucumber.
4. 4. Peel the onion.
5. 5. Halve the onion.
6. 6. Slice the onion into rings.
7. 7. Set aside a few fine onion rings for garnish.
8. 8. Pour boiling water over the tomatoes.
9. 9. Shock the tomatoes with cold water.
10. 10. Remove the skin from the tomatoes.
11. 11. Quarter the tomatoes.
12. 12. Remove the core of the tomatoes.
13. 13. Press the tomato flesh through a sieve.
14. 14. Collect the tomato juice.
15. 15. Add the collected juice to the remaining tomato juice.
16. 16. Peel the garlic.
17. 17. Dice the garlic finely.
18. 18. Dice the watermelon finely.
19. 19. Dice all the vegetables finely.
20. 20. Add the tomato pieces to the watermelon and vegetables.
21. 21. Add the tomato juice to the mixture.
22. 22. Squeeze out the soaked toast bread.
23. 23. Add the squeezed toast bread to the soup mixture.
24. 24. Add the lime juice to the mixture.
25. 25. Add the paprika powder to the mixture.
26. 26. Add 2 tablespoons of olive oil to the mixture.
27. 27. Blend everything finely.
28. 28. Check if the soup is too thick.
29. 29. Add some water if the soup is too thick.
30. 30. Season the soup with salt.
31. 31. Season the soup with sugar.
32. 32. Season the soup with pepper.
33. 33. Distribute the soup onto small bowls.
34. 34. Drizzle the soup with a little oil.
35. 35. Wash the mint.
36. 36. Shake the mint dry.
37. 37. Pluck the mint leaves off.
38. 38. Garnish the soup with the reserved onion rings.
39. 39. Garnish the soup with the mint leaves.
40. 40. Serve the soup.

Nutrition per serving

• kcal: 209
• Protein: 4 g · Fett/Fat: 9 g · Carbs: 26 g