Gazpacho Soup with Watermelon
This spin on the classic Spanish gazpacho adds a hint of sweetness and nutrients like vitamin A and the antioxidant lycopene thanks to the addition of watermelon.
For a vegan variation, just skip the creme fraiche on top.
Cut crusts off white bread and discard. Soak bread in 4-5 tablespoons lukewarm water.
Rinse the bell pepper, trim, cut in half, remove seeds and remove the ribs. Peel cucumber. Blanch tomatoes in boiling salted water. Rinse in ice water, peel, quarter and remove seeds. Strain the fresh tomato pulp through a sieve and collect the juice. Add strained juice from fresh tomatoes to the tomato juice. Peel the onion and garlic and chop finely. Cut melon and all vegetables into small cubes. Place about 2 tablespoons of melon aside for garnish. Puree the cubed vegetables and melon with the tomatoes, tomato juice, squeezed-out bread, lime juice, pepper and olive oil. If the soup is too thick, add some water. Season with salt, sugar and pepper and pour into glasses. Top each serving with a dollop of creme fraiche and sprinkle with melon cubes. Serve sprinkled with lime zest.