Cold Tomato and Melon Soup
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g beefsteak tomato (s)
- 400 g watermelon (s), well chilled
- 50 ml olive oil
- 3 tablespoon raspberry vinegar
- 1 red pepper
- 1 clove garlic
- some sea salt, fine-grained
- some black pepper from the mill
- some paprika powder
- 2 tablespoon honey
- 4 slices white bread for tramezzini
- 2 tablespoon salad cream (Miracel Whip) with yogurt
- 8 slices Parma ham
- some basil, fresh, for garnish
Print Recipe
Pin Recipe Instructions
- Rinse the tomatoes, cut them in half, cut out the roots and dice the tomato halves. Peel and core the watermelon and dice the pulp as well. Crush both in a blender and then add the olive oil and raspberry vinegar.
- Clean, cut lengthways, core and finely chop the peppers. Peel off the garlic clove and also finely chop it. Add both to the tomato and melon mixture in the blender and puree them finely. If necessary then pass through a sieve.
- Season the soup with a little sea salt, a few turns of black pepper from the mill, a little paprika powder and the honey and put in a cool place.
- Place the bread slices next to each other on a work surface, brush with Miracel Whip and spread the ham on top. Then roll up tightly from the long side and cut the rolls diagonally into pieces.
- Rinse the basil, shake dry and pluck the leaves from the stems.
- Spread the tomato and melon soup on soup bowls, garnish with the basil leaves and serve with the tramezzini ham rolls.
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