Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- 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.
- Serve in cool plates or bowls with a spoonful of olive oil on top.
- As a side dish as you like:
- Roasted almond slivers
- ground cumin
- nice melon cubes.
- The ideal light meal for hot days or a simple amuse in small cups, e.g., with a shrimp skewer.
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