{Vegan & Sommer} The most appealing melon soup with chives

R oooooooaaarrrrrgggghhhhhhhhrrrrrrrhhhhhhhhrrrrhooooooooooo.

I love this sound. Very. This means that just a few delicious ingredients in the blender spin up and become a refreshing summer soup. When car building is called the moment when the main components body and chassis are put together wedding. I like the idea. In my blender marry just like melon and tomato - a few spices, a touch of chili and a drop of gin give the witnesses. A dazzling connection, because the two are clearly intended for each other. The true summer love for spooning, so to speak. And for the right pep in the relationship, we put the two still a little crunchy to the side.

And here's the recipe for a soothery Melonensüppchen with chive crispy

Ingredients for 4 people

400 g watermelon
400 g of tomato tomatoes
1 red pepper and 1 small onion
2 tablespoons white wine vinegar and 1 tablespoon soy sauce with 1 tablespoon agave syrup (or honey for vegetarians)
8 blanched almonds
200 ml ice water
6 tablespoons gin (eg Tanqueray Ten)
1 pinch of chilli powder
salt & pepper
2 tortillas and 4 tablespoons Margarine (or butter for everyone else)
½ lemon
salt
1 bunch chives

And Here's how:

Split watermelon into pieces. Mash with tomato, ½ red pepper, onion, almonds, spices, ice water and 4 tablespoons of gin in a blender. Season and chill.

Cut the tortillas into lozenges and triangles and bake in the oven at 160 ° C for about 4 minutes until the pieces are browned. Remove from the oven and allow to cool.

In the meantime, stir margarine very creamy with a fork and season with lemon juice and salt. Spread on the crunchy herbs and sprinkle with chives.

Fill the soup into glasses and decorate with paprika cubes (or starlets) and chives and drizzle with 1 teaspoon gin each. Serve the chive crispy with the soup

Tip: The gin can be substituted for baby, pregnant and non-alcoholic mashed vegetables and olive oil sprinkling.