2 tea bags Dilmah Flavoured Infusion Tangerine, Rose and Grapefruit Infusion, breed in 250ml boiling water and chilled
1 heaped cup cubed seedless watermelon
2 medium tomatoes, diced, reserve half
1 English cucumber, diced
1 cup chopped green onions, diced, reserve half
½ jalapeño pepper
1 garlic clove
1-2 tsp. sea salt, or to taste
½ tsp. freshly ground black pepper
5 basil leaves, torn
3 tbsp. olive oil, plus more for drizzling
Microgreens, optional for garnish
Methods and Directions
Set aside the reserved half of the chopped cucumber, tomatoes, red pepper and green onions and place the remaining half in a blender. Add the watermelon, garlic, basil, vinegar, olive oil, salt, pepper and jalapeño pepper, if using. Blend until smooth. Taste and adjust seasonings.
Pour into a large bowl and stir in the reserved chopped vegetables.
Chill for 3-4 hours or overnight, while infusing the tea into the soup.
Drizzle with olive oil and garnish with diced avocado and/or micro greens, and a sprinkle of the tea before serving.
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