A delicious chilled soup, perfect for hot summer days.
Ingredients – up to taste
watermelon ( mine had almost 3.5 kilos / ~8 pounds)
Peel and cut the watermelon and place it in a food processor with chopped tomatoes and mint leaves. Puree
Pour the soup through a sieve and discard any seeds, leaves and tomato peel.
Season with salt and keep it in the fridge for 30 minutes. Serve sprinkled with olive oil.