Tomato Consommé with Cucumber and Watermelon Balls

A deliciously refreshing chilled soup from Curtis Stone, garnished with fragrant herbs, crunchy cucumber and watermelon balls
By Curtis Stone
Tomato Consommé with Cucumber and Watermelon Balls
  • Rating:
  • Serves: 4
  • Prep Time: 35 minutes plus chilling
  • Effort: easy



  • 12 plum tomatoes, chopped
  • 2 beefsteak tomatoes, chopped
  • 1 cucumber, peeled, deseeded and chopped
  • handful of mixed herbs, (chives, basil, chervil and dill)

For the garnish:

  • 1 cucumber, peeled
  • 1 thick slice of watermelon, deseeded
  • sprigs herbs, (basil, chervil and dill)
  • extra virgin olive oil, for drizzling


1. Put the tomatoes, cucumber and herbs in a liquidiser, and blend to purée.

2. Pour into a muslin-lined sieve set over a large bowl. Push the purée through the muslin, pressing hard with the back of a wooden spoon. Leave in the fridge for 2-3 hours to chill.

3. Using a melon baller, make some neat balls of cucumber and watermelon.

4. Place a few balls in individual serving bowls, with some tiny sprigs of herbs.

5. Ladle in the tomato consommé, and drizzle with olive oil.

Rate This Recipe