Hot Watermelon Soup - cooking recipe

Ingredients

1 pot chicken or fish stock
dried mushrooms to taste (optional)
about 1/4 of the white part of a medium-size watermelon, cubed
1 bay leaf
some sliced fresh mushrooms
cilantro leaves
some shredded bacalao (codfish)
garlic cloves
olive oil
Parmesan cheese, grated

Preparation

Crush a few garlic cloves and simmer them in some olive oil to flavor it.
Do not burn or overbrown them.
Add stock to this after barely simmering the watermelon white cubes in it.
Add the dried mushrooms and bay leaf and simmer for about 25 minutes to soften the cubes and to rehydrate the mushrooms.
Serve hot with Tabasco sauce as an option for adding as well as cilantro leaves, shredded bacalao and Parmesan cheese.