Ingredients for 6 servings

  • 3 Kilos of ripe garden tomatoes with stems removed and blanched
  • 1 yellow onion peeled and sliced
  • 2 garlic cloves degerminated
  • 1 sandy carrot peeled and sliced
  • 1 red bell pepper cored and sliced
  • 1 small cucumber peeled with part molded into small balls*
  • 20 small balls cut from a watermelon
  • 100 g of Corn-Flakes (organic)
  • salt Espelette chili powder
  • in a large tea strainer place a bouquet of lemon thyme and a little rosemary
  • olive oil