Watermelon Gazpacho

Ingredients for 6 servings:

• 900 g watermelon(s)
• 1 small bell pepper(s), red
• 2 tomatoes
• 1 small onion(s)
• 2 tbsp olive oil
• 100 ml tomato juice
• 1 tsp pomegranate syrup
• Salt and pepper, from the mill

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Refreshing starter, especially nice in summer, can be prepared, suitable for finger food buffets

First, cut the garnish out of the watermelon at a suitable location. You’ll need small, narrow triangles. Peel the melon, deseed it, and cut into large cubes. Deseed and roughly dice the peppers and tomatoes. Finely dice the onion. Place everything in a tall container and puree with olive oil and tomato juice. Season well with pomegranate syrup, salt, and pepper. Strain the mixture through a fine-mesh sieve. Refrigerate the gazpacho for 2-3 hours. To serve, pour into glasses and garnish with the watermelon slices.