Tomato and watermelon soup by Ferrán Adriá

Directions

1. Slice and peel the watermelon; try to get rid of as many seeds as you can.
2. Cut the tomatos. You don't need to peel and seed them if you're going to process the soup in a very powerful food processor. In any case I prefer to put the final mixture through a sieve or food mill to have a really thin soup.
3. Once processed, season with salt and pepper to your taste.
4. Put it in the fridge, covered, to chill.
5. For serving, drizzle some flavoured oil on each soup bowl or add a generous dash of oil to the whole soup for a stronger herb-aroma touch.