Calories
180 kcal
Protein
5 g
Fat
11 g
Carbohydrates
13 g
First, wash all the vegetables. Peel the peppers, cut about a quarter of the total into small cubes and set aside, place the rest in a blender. Peel the cucumber from the skin and seeds, cut about a quarter of the total into small cubes and set aside, put the rest in a blender. Add onion and mint, olive oil, lime juice. Grind everything in a blender as finely as possible.
Remove pits and skin from watermelon with a knife. Cut some of the total into small cubes and set aside. Grind the rest of the pulp in a blender. Combine everything together, add salt and pepper, vinegar, mix well, cool and pour into beautiful wide glasses or plates, garnish with mixed pieces of vegetables and watermelon. Place a ball made of grated feta cheese and dill on top, decorate with mint leaves.
If you are cooking for several people, you can take one half of a watermelon, peel it from the pulp, pour the prepared soup into the emptied part and serve. Additionally, decorate with microgreens or mint leaves.
Watermelon should be dark green, with contrasting, bright stripes. Be sure to inspect the earthen spot (the side on which the watermelon lay on the ground while growing): it should be yellow or orange.
A watermelon that is too large can be nitrate or underripe, while a watermelon that is too small and light can be overripe and dry inside. The ideal option is the average size, and by weight - from 5 to 10 kilograms.
Much more important is the state of the "button" - the place where the tail comes from. This "button" in a ripe watermelon should also be dry, stiff. If you come across a copy with a greenish "button", look for another product.
Bon Appetit!
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