Cooking Time Prep time 30 mins, cook time 60 mins.
600 gm. Cherry Tomatoes, coarsely chopped
650 gm. Watermelon, coarsely chopped
1 Cucumber, peeled, halved lengthways, seeds removed,
1 small Red onion, coarsely chopped
80 ml Olive oil, plus extra to serve
½ Garlic clove, finely chopped
350 gm.Sourdough Bread, crust removed, cut into croûton-sized pieces
100 ml Clarified Butter or olive Oil
Small basil and mint leaves
Combine Tomato, Watermelon, Cucumber, Onion, Olive Oil, Vinegar, Garlic and 100gm Bread and refrigerate until Bread is soft (1 hour).
Transfer, in batches, to a blender and blend until very smooth.
Season to taste and ideally refrigerate for flavours to develop.
Heat Clarified Butter in a frying pan over medium heat, add remaining sourdough and stir occasionally until golden and crisp (3-5 minutes).
Remove with a slotted spoon and set aside on paper to drain.
Divide chilled soup among chilled serving bowls, scatter with croutons and basil leaves, add a few drops of extra oil and serve.