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Tomato watermelon cold soup

IngredientsConvert
  • 450 g tomatoes
  • 220 g watermelon, cubed
  • 200 g cucumbers, peeled, chopped
  • 1 pcs shallot, chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice, fresh
  • 1 tbsp cilantro, chopped
  • 1/2 tsp salt, fresh ground
  • 1/2 tsp pepper, fresh ground
Preparation

  1. Fill large pot with water and heat over medium heat.
  2. Wash tomatoes and make a cross cut on the bottom.
  3. Drop them in boiling water for 30 seconds.
  4. Transfer them to a bowl filled with ice cold water and after two minutes, gently peel the tomatoes.
  5. Chop them roughly and place in food processor.
  6. Add sliced cucumbers and pulse until puréed.
  7. Add watermelon and pulse again, until smooth.
  8. Add olive oil, spices, cilantro, and shallot.
  9. Pulse once again, until smooth then set in refrigerator for 10 minute.
  10. Garnish with some watermelon cubes before serving.

Good points

  • No cholesterol
  • Very low in sodium
  • Very high in iron
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C

Information
Preparation time: 15 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 65.95 kcal
Carbohydrates: 10.4 g
Cholesterol: 0 mg
Sugar: 7.38 g
Protein: 1.74 g
Fat: 2.65 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com