Cold tomato and melon soup

Ingredients for 4 servings:

• 750 g beefsteak tomatoes
• 400 g watermelon(s), well chilled
• 50 ml olive oil
• 3 tbsp raspberry vinegar
• 1 pepper, red
• 1 clove(s) garlic
• some fine-grained sea salt
• some black pepper, freshly ground
• some paprika powder
• 2 tbsp honey
• 4 slices of white bread for tramezzini
• 2 tbsp salad cream (Miracel Whip) with yogurt
• 8 slices of Parma ham
• some fresh basil for garnishing

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with tramezzini ham rolls

Rinse the tomatoes, halve them, remove the stems, and dice the tomato halves. Peel and deseed the watermelon, then dice the flesh. Blend both in a blender, then add the olive oil and raspberry vinegar. Clean the bell peppers, cut them lengthwise, deseed them, and chop finely. Peel the garlic clove and finely chop them. Add both to the tomato and melon mixture in the blender and puree until smooth. Strain through a sieve if necessary. Season the soup with a little sea salt, a few turns of freshly ground black pepper, a dash of paprika, and the honey, and refrigerate. Place the slices of bread side by side on a work surface, spread with Miracle Whip, and arrange the ham on top. Then roll them up tightly from the long side and cut the rolls diagonally into pieces. Rinse the basil, shake it dry, and pluck the leaves from the stems. Ladle the tomato and melon soup into soup bowls, garnish with the basil leaves and serve with the tramezzini and ham rolls.