Rinse the lemon in hot water, wipe dry and finely grate zest from half. Squeeze out the lemon juice.
2.
Halve melon, cut into wedges, remove seeds, peel and dice. Combine with the tomatoes and their juices in a tall vessel.
3.
Add the lemon zest and juice to the vessel and puree with an immersion blender. Season wtih salt and pepper, cover and refrigerate for 1-2 hours. Just before serving, rinse the basil, shake dry and pluck leaves. Serve the chilled soup topped with basil leaves and 1 tablespoon yogurt.
Nutritional values
1 serving contains (Percentage of daily recommendation)
Calorie
80 cal.
(4 %)
Protein
2 g
(2 %)
Fat
1 g
(1 %)
Carbohydrates
14 g
(9 %)
Sugar added
0 g
(0 %)
Roughage
1 g
(3 %)
Healthy, because
Healthy, because
The delicious soup not only tastes great but is filling without being too heavy, making it the perfect meal when it's hot outside.
Even smarter
Even smarter
If you want the soup to be a little thinner, you can dilute it with ice-cold mineral water.
Ausgabe 02/24
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