Chilled tomato and melon soup

Chilled tomato and melon soup

Total: 1 hr 20 min. | Active: 20 min.
vegan, healthy and balanced
Nutritional value / people: 173 kcal
, Fat: 9 g
, Carbohydrate: 17 g
, Protein: 3 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

2 tbsp olive oil
1 onion, roughly chopped
2 garlic cloves, roughly chopped
½ charentais melon
500 g tomatoes, cut into chunks
2 dl vegetable bouillon
2 tsp apple vinegar
1 tsp salt
pepper to taste
1 tbsp basil, cut into strips
50 g spelt biscuits
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How it's done

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Heat the oil, sauté the onion and garlic for approx. 5 mins., place in a tall container and allow to cool a little. Using a melon baller, scoop 12 balls out of the melon, cover and chill to use as a garnish. Cut the remaining melon into chunks (yields approx. 150 g), add to the onions along with the tomatoes. Pour in the stock, puree, strain, season and chill for approx. 1 hr. Plate up the chilled soup, garnish with melon balls, basil and spelt crackers.

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