assure you that this soup is very easy to prepare and of course 100% vegan. And you will say, how can a watermelon and tomato soup not be vegan? Well, stay tuned, because recently I found out that the gazpacho of a well-known company of prepared meals contained lard and anchovies. As is well. That is why I encourage you to alwaysreview the labeling of what you consume, because at the least expected moment you can get an unpleasant surprise.

  • 1 kg. of sliced watermelon and without seeds
  • 4 ripe tomatoes (700 gr. approx.)
  • The juice of a lemon.
  • A slice of fresh ginger
  • Two sprigs of mint < / li>
  • A pinch of salt
  1. Cut the tomatoes into cubes and boil them with a little water (half the volume about). When they are well cooked, we will pass them, along with the cooking juices, through the food mill or through a very fine sieve to discard the skin and unwanted fiber.
  2. Grate the slice of ginger, chop the mint leaves and put it together with the rest of the ingredients in the blender glass (if you don’t have a glass blender you can always use the stand mixer).
  3. We will grind until all the ingredients are well integrated and we obtain a uniform texture. If we wish, we can pass the soup through a food mill or through a fine strainer to obtain a finer texture.
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