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🍽️ Refreshing cold tomato-melon soup with a chili kick

212 kcal · 30 min · 4 servings

Ingredients

• 9 tomatoes
• 1 cucumber
• 2 onions
• 1.5 organic lemons
• salt
• pepper (from the mill)
• 2 tbsp mild olive oil
• 1 small honeydew melon (or sugar melon)
• 2 small dried chili peppers
• 2 sprigs mint
• 4 tbsp sour cream

Instructions

1. 1. Remove the stem ends from the tomatoes.
2. 2. Make a small cross-shaped cut on the bottom of each tomato.
3. 3. Bring water with salt to a boil.
4. 4. Dip the tomatoes briefly into the boiling water.
5. 5. Remove the tomatoes immediately and place them in cold water to stop the cooking process.
6. 6. Peel the skin off the tomatoes.
7. 7. Puree the peeled tomatoes in a blender or with a hand blender until smooth.
8. 8. Pour the tomato puree into a large bowl.
9. 9. Peel the cucumber.
10. 10. Cut the cucumber in half lengthwise.
11. 11. Scoop out the seeds from the cucumber halves.
12. 12. Cut the cucumber flesh into small cubes.
13. 13. Peel the onions.
14. 14. Dice the onions roughly.
15. 15. Puree the cut cucumbers and onions finely.
16. 16. Add the vegetable puree to the tomato mixture in the bowl.
17. 17. Stir everything well until evenly mixed.
18. 18. Wash the lemon under hot water.
19. 19. Grate the fine yellow layer of the lemon peel.
20. 20. Squeeze the juice from the lemon.
21. 21. Season the soup with salt and pepper.
22. 22. Add 2 to 3 tablespoons of lemon juice to the soup.
23. 23. Add the lemon zest to the soup.
24. 24. Stir the olive oil into the soup.
25. 25. Cover the bowl and place it in the refrigerator to chill.
26. 26. Cut the melon in half lengthwise.
27. 27. Remove the seed area of the melon.
28. 28. Cut the melon flesh into wedges.
29. 29. Peel the melon wedges.
30. 30. Cut the melon into small bites.
31. 31. Crush the chili peppers in a mortar.
32. 32. Add the remaining lemon juice to the melon pieces.
33. 33. Mix the chili with the melon and lemon juice.
34. 34. Cover the melon mixture and chill it.
35. 35. Finely chop some mint leaves if desired.
36. 36. Stir the mint into the melon mixture.
37. 37. Place the soup and the melon in the refrigerator for several hours.
38. 38. Fill the cold soup into the serving plates.
39. 39. Place the cold melon pieces on top of the soup.
40. 40. Add a dollop of sour cream.
41. 41. Garnish with additional mint leaves if desired.

Nutrition per serving

• kcal: 212
• Protein: 5 g · Fett/Fat: 10 g · Carbs: 25 g