Watermelon Soup

[Soup, Summer]

This delicious cold soup will be the star of your summer buffet or dinner.

• 1 watermelon (no pips)

for every pound of watermelon flesh

• 5 oz cherry tomatoes
• 5 floz whipping cream
• a dash of extra vergin olive oil
• leaves of  ½ a bunch of basil

Cut the top of the watermelon so you have a nice lid and very carefully cut a tiny bit from the bottom so it wil stand up. Scoop the flesh out and get the pips out if you did get one with pips.  Select some of the basil leaves for garnish. Blend the watermelon flesh and juice with the cherry tomatoes and the rest of the basil leaves.  Bring to taste with olive oil, salt and pepper.
Whip the cream not to firm. Serve the soup in the scooped out melon with some of the cream on top and garnished with basil.


Of course you can make this soup in small amounts. Serve it in a fancy glass

have a lovely summer