Cold Tomato Soup with Melon and Chile Peppers
Ingredients
- Ingredients
- 9 Tomatoes
- 1 Cucumber
- 2 onions
- 1 ½ untreated lemons
- salt
- freshly ground peppers
- 2 Tbsps mild olive oil
- 1 small honeydew melon (or muskmelon)
- 2 small dried chili peppers
- 2 sprigs mint
- 4 Tbsps Sour cream
Preparation steps
Score tomatoes crosswise and blanch in boiling salted water. Rinse in cold water and peel skins. Cut out stems and puree the tomatoes in a blender or with an immersion blender. Place in a large bowl. Peel cucumber and cut in half lengthwise. Scrape out seeds and cut the cucumber halves into small pieces. Peel the onions and chop roughly. Puree cucumber and onions, add to tomato puree in the bowl and mix well.
Rinse the lemon in hot water and grate the peel finely. Squeeze out the juice. Season the vegetable puree with salt, pepper and 2-3 tablespoons of lemon juice and lemon zest. Add olive oil, mix well, cover and refrigerate until cold.
Halve melon, core and cut into wedges. Peel and cut into small cubes. Crush chile peppers in a mortar. Mix the remaining lemon juice with the melon, and sprinkle with crushed chile peppers. Finely chop a few mint leaves and mix in, if desired. Refrigerate for several hours. Divide soup among bowls. Garnish with melon cubes, sour cream and mint leaves, if desired.
