This brilliant, fresh soup is the perfect thing for a hot summer’s day. I made it up ahead of time, stuck it in the fridge, and just ladled it up for an appetizer. I topped it with a little feta and cilantro, but you could also chop up a little watermelon, tomato or cucumber to sprinkle on top.
I found the recipe on One Perfect Bite. I just used less olive oil.
What you need:
4 cups watermelon
2 cups tomatoes
1 small jalapeno pepper with the seeds removed, diced
2 tablespoons minced red onion
1 small cucumber, peeled and seeded
2 tablespoons cilantro (plus a little more for garnishing)
a tablespoon or two of olive oil
1 tablespoon wine vinegar
salt and pepper
feta for garnishing
What you do:
1. Puree everything (except the garnish!) until it is smooth. I used an immersion blender, but a regular blender would do a great job.
2. Refrigerate for at least an hour.
3. Serve with your choice of toppings: feta, cilantro, chopped tomato, cucumber or watermelon.