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Watermelon Soup with Chili Flakes

30—35 Min

Cold soups are an exceptionally refreshing treat, especially on hot summer days. This watermelon soup with chili flakes, mint and shrimp is summery and fresh but with a hot and spicy kick.

Ingredients 4 Portions

  • 250 gFlesh of a watermelon
  • 0.5 pieceCucumber
  • 100 gWhite bread
  • 250 gNatural yogurt
  • 0.5 pieceLime
  • 1 pieceGarlic cloves
  • -36 pieceShrimp
  • 1 tbsp.Oil
  • 0.5 Bunch of fresh mint
  • 1 pinchChili Chipotle, Smoked
  • 1 pinchSea Salt, Coarse

Preparation

  1. 1

    Finely dice the flesh of the watermelon. Slice some of the pieces up even thinner and put to one side as an accompaniment to the soup (optional).

  2. 2

    Peel the half cucumber, remove the pulp and dice into pieces the same size as the watermelon.

  3. 3

    Now blend the diced watermelon and diced cucumber in a blender until smooth. A hand blender will work just as well. To avoid getting pips in the soup and to make the soup as smooth as possible, we recommend stirring the soup through a fine sieve.

  4. 4

    Then dice the white bread. Put the smooth cucumber and watermelon mixture back in the blender and mix through with the diced bread, the juice of half a lime and the yogurt. After the first blend, we recommend tasting the soup and adding a pinch of Kotányi Sea Salt to season.

  5. 5

    For the shrimp: Add a little olive oil to 1 tsp. of Kotányi Garlic Granules and mix in well. Then heat in a pan. Add the shrimp and fry.

  6. 6

    Place the shrimp onto a skewer and serve on the edge of the soup bowls. Mix the reserved pieces of watermelon in with the soup (if you set them aside earlier), then garnish with some finely chopped mint. Kotányi Chili Flakes add a particular fiery topping to the soup.

Sophie Skutzik