Ingredients to make Cucumber Watermelon Soup:
- 2 units of Cucumber
- 1 kilogram of watermelon
- ¼ liter of vegetable broth
- 6 slices of hard bread
- 6 units of green olives
- 6 units of black olives
- 2 branches of Celery
- 1 glass of water
- 1 jet of olive oil
- 1 splash of Vinegar
- 1 pinch of salt
How to make Cucumber Watermelon Soup:
- Peel the watermelon, remove the seeds and chop it.
- Place it in a jar and blend with a blender until it is a homogeneous cream.
- Put it in the fridge to cool down.
- Chop the cucumber with skin and place it in another jar, add the bread soaked in water, the oil (5 tablespoons), a splash of vinegar, salt and the vegetable broth.
- Crush with a blender and place in the refrigerator to cool.
- Chop the olives into large pieces, but separately.
- Clean and cut the celery into sticks.
- It can be served in glasses or soup plates.
- Serve first cucumber cream and then the watermelon.
- Garnish with the olives and celery and enjoy this fabulous and refreshing chilled Cucumber Watermelon Soup.