Summer soup

Ingredients for 4 servings:

• 1 honeydew melon(s)
• 5 m.-large vine tomatoes
• 2 garlic cloves
• 1 small onion(s)
• 700 ml vegetable stock
• 100 ml white wine
• 300 g shrimp(s)
• 2 small chili peppers, or just 1 pod
• 1 cup of crème fraîche, sour cream or sour cream, approx. 150 – 200 g
• 6 tbsp olive oil
• 2 slices of toast or bread for croutons

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Brown the prawns in a pan with oil and remove. Then finely chop the garlic, onion, and chilies and sauté them in the pan. Chop the tomatoes and add them, along with the peeled, deseeded, and diced melon. Deglaze with the vegetable stock and continue to simmer. Add crème fraîche or sour cream and a pinch of salt and continue to simmer. Shortly before the end, add the wine. Meanwhile, toss the diced bread in a little oil in the pan and toast it to make croutons. You can also add parsley, chives, or other summer herbs. The soup was just the right amount of spice, but of course, this is a matter of taste and depends on the spiciness of the chilies.