Calories
216 kcal
Protein
4.1 g
Fat
9.7 g
Carbohydrates
31.3 g
Cut watermelon pulp into cubes.
Rinse cucumber, peel and cut into cubes.
Rinse sweet pepper, remove seeds and cut into cubes.
Rinse herbs and scallions, finely cut.
Combine all ingredients and add to a blender jar. Puree until smooth. Season to your taste, add vinegar and olive. Transfer the chilled soup to large bowls. Refrigerate for 15 minutes. Garnish with a basil leaf before serving.
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