Summary

Ingredients

• 0.5 ½ melon (s), (watermelon)
• 4 tomato (s)
• 8 sprigs thyme
• 1 tablespoon olive oil
• 1 dash white wine vinegar
• 0.5 teaspoon ½ cayenne pepper
• salt and pepper

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Instructions

1. Quarter and core the melon. Remove the pulp from the skin and cut into small pieces. Wash the tomatoes, remove the stem and cut the tomatoes into pieces. Wash the thyme sprigs and shake dry, pluck the leaves off.
2. Put everything in a tall container and puree finely. Season to taste with cayenne pepper, pepper and salt. Serve well chilled.
3. Tip: Leftovers can be used as a dressing for a rocket and mozzarella salad with another dash of vinegar.