Watermelon soup


A chilled soup on a hot day is just perfect.
You know those days when it`s just too hot to spend a lot of time in the kitchen, and no-one is really that hungry, but we still need something. This watermelon soup is fresh and gives you an energy boost.


For 4 servings.

* 500g seedless watermelon
* 1 yellow bell pepper
* 5 leaves of basil
* 3 leaves of mint
* 1 large garlic clove
* 2 tablespoons freshly squeezed lemon juice
* Extra virgin olive oil
* Salt & black pepper, to taste

* Black olives, pit removed
* Green olives, pit removed
* Feta cheese, cut into cubes or crumbles


Heat up a non-stick frying pan to a little more than medium heat.
Place the whole bell pepper in the pan and let it get burnt on all sides.
This can take about 15 minutes.
When the bell pepper is nice and black, place it in a plastic bag or wrap in tin foil.
Let it rest for another 15 minutes before peeling the skin of it with your fingers.
Throw the peel away and slice the pepper meat into smaller pieces.

While you wait for the bell pepper, you can cut the watermelon into smaller cubes and place in a blender.
Then add all the other ingredients to the blender including the slices of bell pepper.
Blend everything well together (the longer, the smoother).

Take a spoon; dip it in the blend and taste. Add what you find missing and taste again.
Is it bland? Add more salt and pepper.
Is it weak? Add more garlic.
Is it too salty? Add more olive oil and/or watermelon.
Is it too sweet? Add more lemon juice and salt.

Let the blend rest in the fridge for two hours or more before serving.
Serve in soup bowls and garnish with sliced olives and feta cubes.


You might know that watermelon consists of over 90% water, but did you know that it also contains vitamins A, B6 and C, lycopene, antioxidants and amino acids?
All good things for your body.


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