Ingredients

• 500 g tomatoes (I used yellow, but red works too)
• 1 long bell pepper or 1/3 regular bell pepper
• 1/2 melon e.g. cantaloupe
• 1/3 cup ground almonds + 2 tablespoons roasted flakes for garnish
• 2 tablespoons sake or 1 tablespoon wine vinegar
• 1 small clove garlic
• 1/3 roll e.g. French
• 4 - 5 tablespoons extra virgin olive oil
• salt - about 1/2 teaspoon

Serving suggestion:

• shrimp salsa (ingredients below)
• almond flakes toasted in a pan
• watermelon rind jam

Shrimp salsa:

• 1 tablespoon butter
• 8 Black Tiger shrimp, cleaned and chopped
• 1 teaspoon chopped thyme or parsley
• salt and freshly ground pepper
• optionally chilli to taste (chopped, flakes or powder)

Preparation

1. Blanch the tomatoes with boiling water, peel them. Cut into quarters and remove the tough cores. Remove most of the seeds, place the flesh and juice in a blender.
2. Cut the bell pepper and remove the seed cavities. Add to the tomatoes along with peeled and cut melon. Add the remaining ingredients: almonds, sake or wine vinegar, garlic, roll, oil and salt to taste.
3. Blend everything thoroughly (for about 1 minute) on the highest speed of the blender. Best served chilled, for example with shrimp salsa, roasted almond flakes and watermelon rind jam.
4. Shrimp salsa: in a small skillet, melt the butter, add dried and chopped shrimp, thyme or parsley, salt and freshly ground pepper and chilli to taste. Cook stirring for about a minute.