Not too little, not too much

A delicious chilled soup, perfect for hot summer days.

Ingredients – up to taste

watermelon ( mine had almost 3.5 kilos / ~8 pounds)

tomatoes

fresh mint

salt

olive oil

Directions

Peel and cut the watermelon and place it in a food processor with chopped tomatoes and mint leaves. Puree

Pour the soup through a sieve and discard any seeds, leaves and tomato peel.

Season with salt and keep it in the fridge for 30 minutes. Serve sprinkled with olive oil.