• Andrew BeauChamp

Watermelon Soup



With Summer just around the corner it time to start thinking about warm-weather dishes. This recipe came to mind when I was in the market and saw a huge display of watermelons and tomatoes, so I guess the Buyers at the market are thinking it's time for warm-weather dishes.


Ingredients


1 small watermelon, about 3lbs, chopped and rine removed

2 small tomatoes, chopped and seeded

1 red onion, small, chopped

1 English cucumber, chopped

1 red bell pepper, chopped

1 small lime, zested and juiced

1 jalapeno, chopped and seeds removed

4 tablespoons of Agava

3 tablespoons of white balsamic vinegar

½ teaspoon ground ginger

A handful of fresh Italian Parsley, chopped and stems removed

½ cup of Basil leaves

Salt and Pepper to taste


Directions


Reserve 1 cup of the chopped watermelon, ½ the cucumber, basil, and ½ the chopped parsley and set aside.


Place the balance of the ingredients into a blender or Vitamix and puree until smooth, Transfer to a non-metal bowl.


Now take the reserved watermelon and the cucumber and dice into small pieces and add to the puree mixture along with the parsley, stir, cover, and chill for at least 3 hours.


Serve with small watermelon wedges and a few basil leaves.

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