For the tomato-melon cold bowl, quarter the melon and remove the seeds. Remove the flesh from the skin and cut into cubes. Wash the tomatoes, cut them in half, remove the core and the stalk, chop the flesh into pieces.
Wash the thyme sprigs and shake dry, pluck the leaves.
Finely puree the melon, tomatoes, olive oil, and thyme with vinegar.
Season the tomato-melon cold dish with cayenne pepper, sea salt and pepper and refrigerate for one hour before serving.
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