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Your summer barbecue needs classing up with a chilled soup that is beyond refreshing.
1/2 small watermelon, rind removed
1 red pepper, diced
1/2 English cucumber
1/2 cup sliced almonds
1 clove garlic
2-4 small tomatoes
Salt and pepper, to taste
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
4 ice cubes
Thinly sliced cucumber, to garnish
Add all ingredients to a blender. Pulse to combine until smooth. Taste and adjust seasonings as needed.
Top with cucumber slices. Serve cold or at room temperature.