Tomato soup with watermelon and feta
  • 1,2kg mixed tomatoes
  • 1-2 shallots
  • 2,5 tbsp olive oil + to oil baking pan
  • 2 tbsp balsamic vinegar
  • 1,5 tsp harissa
  • 300ml vegetable stock
  • 70g red lentils
  • 220g watermelon (weighed without melon skin)
  • 60g feta cheese
  • (red) basil
  • salt, pepper
  1. Wash tomatoes, cut bigger ones in half or third and remove stalks if necessary. Peel shallots and cut in half. Oil a baking sheet with higher walls and spread out tomatoes and shallots. Mix olive oil, balsamic vinegar and harissa and spread over tomatoes. Bake for about 35 minutes in a preheated oven at 200°C.
  2. Meanwhile use a melon baller to cut out balls or cut melon in bite-sized pieces.
  3. Transfer roasted tomatoes together with its liquid to a pot, add stock and lentils and just let it simmer until lentils are cooked. Blend soup until creamy and add salt and pepper to taste.
  4. Serve with melon, crumbled feta and basil.
Recipe by piroggi at