Prepare soil from olives. To do this, chop the olives very finely and leave to dry for an hour.
Make cider jelly. To do this, mix the cider with jelly slices, heat in a saucepan without boiling, and put in the refrigerator for several hours. Cut the jelly into cubes.
Cut the watermelon into cubes, setting aside 50 g. Add peeled tomatoes, tabasco, balsamic vinegar and basil. Mix the ingredients and blend in a blender until smooth. Strain and leave to cool in the refrigerator.
Cut watermelon into balls and arrange on a plate with mint, basil and cider jelly. Fill with watermelon base.