spicy watermelon soup


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


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.