Ingredients:
6 cups cubed watermelon
1 teaspoon sugar
Olive oil, to cook
2 tomatoes
1 Tbsp ginger-garlic paste
2 Tbsp fresh chopped mint
1/4 cup cilantro
1/2 Tbsp chilli flakes
1/2 t fresh black pepper
Juice of 1 lime
Method:
Sauté the ginger-garlic paste and the chilli flakes in a little olive oil. Set aside to cool.
Puree the watermelon and the mint in a blender until thoroughly blended. Add the watermelon puree into the saucepan with the ginger-garlic and chilli flakes, and simmer, until it thickens a little bit. Season well, then chill for at least 1-2 hours before serving.
You can add a couple of ice cubes into the soup, spoon over some olive oil and serve garnished with a sprig of mint. This is a soup that is best eaten the same day of preparation.