• Skip to primary navigation
  • Skip to main content
  • Skip to footer

My Blueberry Basket

Food Blog

  • Blog
  • Recipes
  • Photography
  • About
    • About
    • Disclosure and Privacy Policy
  • Contact
  • Deutsch

Cold Melon and Tomato Soup with Chili

August 4, 2017 by Simone

The present summer heat sometimes calls for cool dishes like this cold melon and tomato soup with chili.

German blog entry

 

 

This soup combines a lot of different tastes. Sweet, salty, slightly sour and hot are well balanced in this recipe.

 

The measurements for chili and the cold water are a bit vague this time. The reason is that some chilis are hotter than others and also that some people like their soups to be spicier than other people do. So I leave it up to you to decide how much chili you want to use for this recipe. The amount of water is also quite vague. But then, some melons and tomatoes are juicier than others and so you should decide for yourself whether you want a thick soup or not. Maybe it might be necessary to season it again in the end!

Cold Melon and Tomato Soup with Chili

Serves 4
For the soup:
½ Canteloupe melon
4 tomatoes
1 chili (amount according to taste)
1 clove of garlic
4 tablespoons olive oil
1 lime (juice)
2 tablespoons raspberry vinegar (or similar vinegar)
salt
some cold water

for the puff pastry sticks (about 30 sticks):
1 package of shop bought puff pastry (defrosted if frozen)
3 tablespoons basil pesto
some coarse sea salt

Remove the stems of the tomatoes with a sharp knife. Bring a pot of water to the boil and drop the tomatoes into the boiling water. Remove them after about 30 seconds and rinse with very cold water. The peel should come off easily now. Cut into halves and remove the seeds.

Peel the melon and cut into chunks. Peel the garlic and cut into slices. Chop the chili.

Put all the ingredients except the water into an electric blender and pulse until creamy. If the soup is very thick, add some cold water. Season according to your taste, fill into 4 glasses and chill in the fridge for at least 2 hours.

For the puff pastry sticks, slightly roll the pastry on a floured surface, using a rolling pin. Spread the pesto on the pastry, season with salt and cut into ½ x 6 inch sticks. Put some baking paper on a baking sheet and put the sticks onto it. Bake at 160°C fan / 180° standard oven (320°F fan, 356°F standard oven) for about 30-35 minutes.

Serve the cold soup with the puff pastry sticks.

Note: If you use one shop bought puff pastry you will get about 30 sticks, which you do not really need to serve with the soup. But the sticks can also be served as a snack or with a glass of wine.

Note: Serve the soup with nachos instead of puff pastry sticks.

 

 

Here is the recipe for printing:

Cold Melon and Tomato Soup with Chili
Recipe Type: Soup
Author: Simone Weinwurm | www.myblueberrybasket.com/en
Prep time: 15 mins
Total time: 15 mins
Serves: 4
The cold melon and tomato soup with chili is ideal for hot summer days. It combines a lot of different tastes like sweet, salty, slightly sour and hot, all very well balanced.
Ingredients
  • Serves 4
  • [b]For the soup:[/b]
  • ½ Canteloupe melon
  • 4 tomatoes
  • 1 chili (amount according to taste)
  • 1 clove of garlic
  • 4 tablespoons olive oil
  • 1 lime (juice)
  • 2 tablespoons raspberry vinegar (or similar vinegar)
  • salt
  • some cold water
  • [br]
  • [b]for the puff pastry sticks (about 30 sticks):[/b]
  • 1 package of shop bought puff pastry (defrosted if frozen)
  • 3 tablespoons basil pesto
  • some coarse sea salt
Instructions
  1. Remove the stems of the tomatoes with a sharp knife. Bring a pot of water to the boil and drop the tomatoes into the boiling water. Remove them after about 30 seconds and rinse with very cold water. The peel should come off easily now. Cut into halves and remove the seeds.
  2. Peel the melon and cut into chunks. Peel the garlic and cut into slices. Chop the chili.
  3. Put all the ingredients except the water into an electric blender and pulse until creamy. If the soup is very thick, add some cold water. Season according to your taste, fill into 4 glasses and chill in the fridge for at least 2 hours.
  4. For the puff pastry sticks, slightly roll the pastry on a floured surface, using a rolling pin. Spread the pesto on the pastry, season with salt and cut into ½ x 6 inch sticks. Put some baking paper on a baking sheet and put the sticks onto it. Bake at 160°C fan / 180° standard oven (320°F fan, 356°F standard oven) for about 30-35 minutes.
  5. Serve the cold soup with the puff pastry sticks.
Notes
1. If you use one shop bought puff pastry you will get about 30 sticks, which you do not really need to serve with the soup. But the sticks can also be served as a snack or with a glass of wine.[br]2. Serve the soup with nachos instead of puff pastry sticks.
3.3.3077

Enjoy!
All the best, Simone

Filed Under: Allgemein

Previous Post: « Curd Cheese and Semolina Pudding with Apricot Preserve
Next Post: Peach Tarte with Lavender »

Footer

About

Welcome to my blog. My name is Simone Weinwurm and I am the person behind it. Cooking, photography and music, these are my great passions. In my blog you will find comfort food, healthy recipes, inspiring music and much more. Read More…

Instagram

Early morning sunshine in February, invigorating s Early morning sunshine in February, invigorating signs of spring and a cup of tea ... a joy to behold

#tv_living #ig_countryside #aquietstyle #rsa_rural #theartofslowliving #rural_love #tv_lifestyle #chasinglight #acertainslantoflight #igw_light #everything_imaginable #vzcomade #myblueberrybasket
Wouldn‘t it be lovely to live in such a pretty h Wouldn‘t it be lovely to live in such a pretty house! 
#vzcomood #lakedistrictuk #lakedistrict #stonehouse #vzcomade #myblueberrybasket #rsa_rural #rsa_vsco #rustic #click_dynamic #tv_living #acertainslantoflight #infinity_magazine_vsco #travel_uk #rsa_streetview #tv_europe
Stairs always take you somewhere, either up or dow Stairs always take you somewhere, either up or down. I‘d rather go up. What about you? 
#staircases #theartofslowliving #darlingescapes #brilliantmoments #tv_living #bw_addiction #myblueberrybasket #letsgosomewhere
Quail eggs. I got these tiny little beauties a few Quail eggs. I got these tiny little beauties a few days ago. They appear so fragile and yet so strong. But most of all, they are simply delicious. 
#tv_living #stilllifegallery #still_life_gallery #igworldclub_food #chasinglight #justgoshoot #acertainslantoflight #makemoments #toldwithexposure #acolorstory #foodstyling #beautifulcuisines #foodphotography #tv_stilllife #tv_lifestyle #tv_living #click_vision #mybluberrybasket #infinity_magazine_vsco #infinity_magazine #bonappetitmag #f52grams #tv_foodlovers  #darktablemood #rsa_vsco #click_dynamic #darktablemood #darkfeed #theartofslowliving
Nature always has the power to give me pleasure an Nature always has the power to give me pleasure and joy! In this collection you‘ll find some beauties of my garden, photographed  late in the afternoon, catching the last rays of sun. 
#infinity_macro_details #naturephotography #life_details #acertainslantoflight #igw_details #toldwithexposure #nature_photo #myblueberrybasket #ig_bliss_macro #fiftyshades_of_nature_ #macro_mood #tv_flowers
Apple Galette with Gingerbread, just like my grann Apple Galette with Gingerbread, just like my granny used to make it. 
On the blog now! Link in profile.
„Music, once admitted to the soul, becomes a sor „Music, once admitted to the soul, becomes a sort of spirit, and never dies.“ (Edward Bulwer-Lytton)) I am always amazed by the boundless power of music. It was only yesterday that I listened to a wonderful concert in which musicians of different genres played together so wonderfully, touching my soul and giving me endless peace. 
What effect does music have on you? 
#tv_living #chasinglight #acertainslantoflight #cellolove #infinity_macro_details #jj_still_life #igw_details #musicismylife #cellopassion #thehub_details #transfer_visions #makemoments #infinity_magazine_vsco #cellolove
I just found this photo of a fig and walnut cake w I just found this photo of a fig and walnut cake which I made when my dear friend Krista of @living_on_cookies came to visit me some time ago. Having long chats with lovely friends and enjoying their company is so comforting. Don‘t you agree? Thank you, Krista, for being such a dear friend! 💕
Summer Time - almost gone now Summer Time - almost gone now
Load More... Follow on Instagram

Copyright

© My Blueberry Basket, 2020, All rights reserved. All texts and photographs copyrighted to My Blueberry Basket, unless otherwise noted. Unauthorized use and/or duplication of this material, also in part or in revised form, without express and written permission from this site’s owner, is strictly prohibited. Send inquires for licensing, general, or commercial use to simone(at)myblueberrybasket(com)

Disclosure and privacy policy

Disclosure and Privacy Policy

Follow Us On Pinterest

My Blueberry Basket

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress