Ingredients for 4 persons

  • 3 roma tomatoes
  • ¾ cucumber
  • 500 g watermelon
  • 125 g mung bean sprouts
  • 50 g fresh lime juice
  • 8  g fresh basil
  • 1 tbsp extra virgin olive oil

Step 1

Cut the tomatoes and half a cucumber into large pieces. Peel the watermelon and cut into large pieces. Squeeze the lime. Remove the basil leaves from the stem and keep a few leaves aside to garnish.

Step 2

Mix the watermelon in the blender with the tomatoes, cucumber, bean sprouts, lime juice and basil to create a smooth soup. Then add the oil.

Step 3

Season with freshly-ground pepper and salt. Garnish with the leftover basil leaves.

Step 4

Serve the soup ice-cold and prepare it up to 30 minutes before serving, to prevent discoloration. It’s delicious to garnish the soup with a puff pastry breadstick with ham or smoked salmon.

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