300 g watermelon
2 peppers (1 to purée, 1 for serving the gazpacho)
1 small onion
100 ml tomato juice
1 tbsp. olive oil
1 tsp. simple syrup (pomegranate syrup)
1 clove of garlic
3 narrow strips of a chilli pepper
Wash, peel and core the melon and chop it coarsely. Dice 1 pepper and 1 tomato coarsely as well and put the chopped vegetables in the blender together with the chopped onion and the chilli pepper strips. Add the olive oil and tomato juice and purée everything together.
Add pomegranate syrup, salt and pepper to taste and chill the gazpacho for 2 hours. To make sure the gazpacho still has crunchy variety when it is served, cut the second pepper into small pieces and add just before serving. A fresh baguette rubbed with garlic is an outstanding addition to this dish.