Watermelon soup

Ingredients for 4 servings:

• 1 kg melon(s) (watermelon) without peel, ripe
• 2 m.-large tomato(s), fully ripe
• 1 handful of almonds, lightly roasted, peeled
• 2 slice(s) white bread, crust removed, soaked in water
• 2 tbsp olive oil, Spanish
• 2 tbsp vinegar, old sherry vinegar
• ½ garlic (no more!)
• ½ tsp sea salt
• 1 chili pepper(s), fresh, red or red chili powder
• ½ tsp cumin, ground

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

(Spain)

Blend everything except the watermelon until a smooth pink cream forms. Then add the watermelon and, if desired, a few ice cubes. Strain through a fine sieve and chill for at least 1 hour. Serve in cool plates or bowls with a spoonful of olive oil on top. Serve with the following garnishes: toasted almond slivers, ground cumin, and diced melon. This is the ideal light meal for hot days or a simple amuse-bouche in small cups, perhaps with a shrimp skewer.