Watermelon Soup

Summary

Ingredients

• 1 kg melon (s) (watermelon) without skin, ripe
• 2 medium tomato (s), fully ripe
• 1 handful almond (s), lightly toasted, peeled
• 2 slices white bread, debarked, soaked in water
• 2 tablespoon olive oil, Spanish
• 2 tablespoon vinegar, old sherry vinegar
• 0.5 ½ garlic, (no more!)
• 0.5 teaspoon ½ sea salt
• 1 chilli pepper (s), fresh, red or red chilli powder
• 0.5 teaspoon ½ cumin, ground

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Instructions

1. Mix everything, except for the watermelon, until you get a fine pink cream. Then mix in the watermelon and possibly a few ice cubes. Pass through a hair sieve and refrigerate for at least 1 hour.
2. Serve in cool plates or bowls with a spoonful of olive oil on top.
3. As a side dish as you like:
4. Roasted almond slivers
5. ground cumin
6. nice melon cubes.
7. The ideal light meal for hot days or a simple amuse in small cups, e.g., with a shrimp skewer.