Summary

Ingredients

• 900 g watermelon (s)
• 2 tomato (s)
• 1 small bell pepper (s), red
• 1 small onion (s)
• 100 ml tomato juice
• 2 tablespoon olive oil
• 1 teaspoon pomegranate syrup
• Salt and pepper, from the mill

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Instructions

1. First cut the decoration from the watermelon in a suitable place. Small, narrow triangles are required.
2. Peel and core the melon and cut into large cubes. Core the peppers and tomatoes and cut into large cubes. Finely dice the onion. Put everything in a tall container and puree with olive oil and tomato juice.
3. Season well with pomegranate syrup, salt and pepper. Pass the mixture through a sieve that is not too fine-meshed. Chill the gazpacho for 2 - 3 hours.
4. Pour into glasses to serve and garnish with the watermelon wedges.