← All recipes

🍲 Refreshing cold tomato-watermelon soup

127 kcal · 30 min · 4 servings

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 pinch paprika powder
• 2 tbsp olive oil
• salt
• cayenne pepper
• 0.25 bunch chives

Instructions

1. 1. Remove the crust from the white bread.
2. 2. Soak the bread in lukewarm water.
3. 3. Dip the tomatoes briefly into boiling water.
4. 4. Remove the tomatoes and rinse them with cold water.
5. 5. Peel the skin off the tomatoes.
6. 6. Quarter the tomatoes and remove the core.
7. 7. Press the tomato flesh through a sieve.
8. 8. Peel the cucumber and remove the seeds.
9. 9. Cut the cucumber into fine cubes.
10. 10. Remove the seeds from the watermelon if necessary.
11. 11. Cut the watermelon into fine cubes.
12. 12. Set aside 2 to 3 tablespoons of watermelon cubes for garnish.
13. 13. Set aside 2 to 3 tablespoons of cucumber cubes for garnish.
14. 14. Squeeze the soaked bread dry.
15. 15. Peel the onion.
16. 16. Peel the garlic clove.
17. 17. Cut the onion and garlic into cubes.
18. 18. Wash the parsley.
19. 19. Shake the parsley dry.
20. 20. Chop the parsley coarsely.
21. 21. Add the bread, onion, garlic, parsley, watermelon, cucumber, tomatoes, lime juice, paprika powder, and oil to a blender.
22. 22. Blend the mixture until smooth.
23. 23. Add a little water if needed.
24. 24. Season the soup with salt.
25. 25. Season the soup with cayenne pepper.
26. 26. Wash the chives.
27. 27. Shake the chives dry.
28. 28. Set aside a few chive stalks for garnish.
29. 29. Cut the remaining chives into rings.
30. 30. Divide the soup among 4 glasses.
31. 31. Garnish the soup with the reserved watermelon and cucumber cubes.
32. 32. Garnish the soup with the chive rings.

Nutrition per serving

• kcal: 127
• Protein: 2 g · Fett/Fat: 6 g · Carbs: 16 g