INGREDIENTS:
6 oz tomato fresh deseeded, rough chopped
2 tbsp sherry vinegar
2 each red bell peppers
12 oz seedless watermelon (peeled, ¼ inch sliced and grilled)
¼ tsp salt
1 oz white onion
1 oz toasted croissant (or baguette)
PREPERATION:
Add all ingredients in a blender and blend until smooth.
Place soup in refrigerator for about 45 minutes to an hour in order for soup to chill and flavors to incorporate.
Add soup in a bowl and serve with a slice of watermelon and toasted croissant on the side.
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