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🍲 Refreshing Watermelon Tomato Soup with Parmesan

359 kcal · 30 min · 4 servings

Ingredients

• 500 g watermelon flesh (seedless)
• 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 dry matter)
• 30 g pine nuts (2 tbsp)
• 50 g parmesan block (30% fat in dry matter)

Instructions

1. 1. Cut the watermelon flesh into small cubes.
2. 2. Place the watermelon cubes into a stand blender.
3. 3. Thoroughly wash the cherry tomatoes.
4. 4. Set aside about 8 cherry tomatoes for garnish.
5. 5. Wash the basil and shake it dry.
6. 6. Set aside a few nice basil leaves for garnish.
7. 7. Add the rest of the basil, including stems, to the blender.
8. 8. Add the remaining tomatoes to the blender.
9. 9. Add the vinegar to the blender.
10. 10. Add 4 tablespoons of oil to the blender.
11. 11. Season the mixture with salt.
12. 12. Season the mixture with pepper.
13. 13. Blend everything in the mixer as finely as possible.
14. 14. Pour the soup through a fine sieve into a bowl.
15. 15. Place the soup in the refrigerator for approx. 1 hour to cool.
16. 16. Cut the mozzarella into small cubes.
17. 17. Heat a pan over medium heat.
18. 18. Toast the pine nuts in the hot pan without fat.
19. 19. Toast the pine nuts for 3 minutes.
20. 20. Remove the toasted pine nuts from the heat and set aside.
21. 21. Slice the reserved cherry tomatoes.
22. 22. Cut the reserved basil leaves into thin strips.
23. 23. Place the mozzarella cubes in a bowl.
24. 24. Add the tomato slices to the bowl.
25. 25. Add the pine nuts to the bowl.
26. 26. Add the basil strips to the bowl.
27. 27. Add the remaining oil to the bowl.
28. 28. Mix the ingredients in the bowl well.
29. 29. Fill the chilled soup into small bowls.
30. 30. Place the mozzarella mixture as a topping on the soup.
31. 31. Grate Parmesan over the soup.

Nutrition per serving

• kcal: 359
• Protein: 14 g · Fett/Fat: 27 g · Carbs: 16 g