Serves about 6


  • 4 large, ripe tomatoes, peeled and deseeded
  • 3.5 lbs watermelon (preferably seedless), peeled and chopped
  • 4 inch piece of cucumber, peeled and deseeded
  • 2 spring onions, chopped
  • 1 tbsp fresh mint, chopped
  • Salt and pepper


  • Blend the tomatoes in a blender and slowly add the cucumber, mint, watermelon and spring onion until the mixture is smooth. Season well.
  • Allow the soup to chill overnight. Next day, check the seasoning and serve.

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