Not too little, not too much

Watermelon – Tomato Soup 06/16/2010

Filed under: Appetizers,Fruits,Soups,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 20:47
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A delicious chilled soup, perfect for hot summer days.

Ingredients – up to taste

watermelon ( mine had almost 3.5 kilos / ~8 pounds)


fresh mint


olive oil


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.


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