Watermelon and tomato gazpacho

Ingredients for 4 servings:

• 75 g toast bread (2 slices)
• 5 tbsp olive oil
• 3 tbsp white wine vinegar
• 500 g tomatoes
• 100 g cucumber(s)
• 500 g watermelon(s)
• 5 basil leaves
• Sea salt and pepper, freshly ground
• 1 garlic clove(s)
• 100 g onion(s)
• ½ lime(s), juice
• some lime zest
• 1 small chili pepper(s), if needed

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

refreshing and delicious, suitable for MB

Dice the bread and toss with olive oil and vinegar. Wash and halve the tomatoes. Peel the cucumber. Dice the tomato and watermelon flesh. Set aside 4 small triangles for decoration. Wash and pat the basil dry. Chop the bread cubes, tomatoes, cucumber, melon, basil, lime zest and juice, onion, and garlic. Then puree everything, cover, and chill for about 60 minutes. Finely chop the chili pepper, remove the seeds, and add a little spice to the gazpacho if desired. Season the gazpacho with sea salt and pepper, garnish with a melon triangle and fresh basil, and serve.