It is the middle of August, and everything is available for this ice cold soup. I made it extremely hipster, so literally everyone can eat it (for sure not, because I am not keeping up enough with every diet). It is vegan. It is lactose free. It is also gluten free, if you make it with gluten free bread or leave it out. But most importantly it is delicious and refreshing in this heat. It is an umami bomb, especially if you make it the day before. Enjoy.

Get your ingredients from a reliable source. I used organic, european watermelon, local and organic tomatoes, fairtrade pepper, local salt and vinegar.

600 g watermelon

400 g tomatoes

4 tbsp olive oil

1 tbsp vinegar

salt

pepper

lemon juice

slice of bread

basil

optional: pistachios

It is so easy to make this soup! You only have to cut the watermelon, the tomatoes and the bread into cubes and add all the rest of the ingredients, adjusting the taste.

Mix the tomatoes with the olive oil, the vinegar and the bread, let it soak for a couple of minutes. Add the watermelon, salt, pepper and a teaspoon of lemon juice to it. Blend the whole mixture. The longer you keep it in the fridge, the better it gets. The best is the day after, but you can also serve it immediately. Decorate with basil and chopped pistachios.

The green leaves and nuts look amazing in the middle of a red soup because of the color contrast. When a plate of soup is served harmoniously, it will also taste better, because your eyes prepare your tastebuds!

And you are the only one who knows it was so easy to "cook" it. 😉