Cold watermelon and tomato soup with mozzarella

Ingredients for 4 servings:

• 400 g watermelon(s)
• 500 g tomatoes
• 75 ml olive oil
• 1 garlic clove(s)
• 1 cl balsamic vinegar
• salt and pepper
• chili powder
• Nutmeg, freshly grated
• 1 ball of mozzarella, approx. 125 g
• 8 cherry tomatoes
• 30 g pine nuts
• 25 ml olive oil
• 1 bunch of basil
• e.g. Parmesan, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 5 minutes

vegetarian summer dish

Cut the watermelon, remove the rind and seeds, and the unpeeled tomatoes into chunks. Place them in a large bowl with olive oil, about 30 basil leaves (about half a bunch), garlic, and balsamic vinegar. Gently blend with an immersion blender. Season to taste with salt, pepper, chili powder, and grated nutmeg. Strain the mixture through a fine sieve (remove the solids; the rest tastes great on whole-grain bread). Chill the soup in the refrigerator. Finely dice the mozzarella. Briefly blanch the cherry tomatoes in boiling water until the skins wrinkle. Remove and refresh under cold running water. Peel the cherry tomatoes, halve them, and add them to the mozzarella in a bowl. While the tomatoes are blanching, briefly toast the pine nuts in a dry pan and add them to the mozzarella. Add a few basil leaves. Cover with a little olive oil, salt, and pepper, and marinate briefly. Serve the cold soup in bowls, remove the garnish from the marinade with a slotted spoon, and place it on top. Finally, sprinkle the soup with grated or shredded Parmesan cheese.