Soup #7: Watermelon-Tomato Soup
Last October, I challenged myself to learn to cook 26 soups before I turn 27. While it is not seeming likely that I am going to reach my goal of 26 soups, I am still making them and here is #7 - Watermelon Tomato Soup!
This soup is so delicious and it is incredibly easy to make, especially since it is a no-cook soup. All it takes is popping the ingredients into the food processor and voila! - you have soup! I got this recipe from Self.com and you can find the recipe, along with nutritional information, here.
First, gather together your watermelon, tomato, almonds, lemon juice, olive oil and red wine vinaigrette.
2 tomatoes, quartered
2 cups cubed watermelon (or, as I measured, the same amount of watermelon as tomato)
6 almonds, ground
1/2 shallot, chopped
1 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp olive oil
feta, crumbled for topping
First, use your food processor to grind the almonds.
Then, quarter the tomatoes and place them into the food processor.
Dice the watermelon and add that to the food processor as well. If your food processor is overflowing, it's okay to begin to blend without all of the watermelon and add the rest in once some of the soup is pureed.
Add the olive oil, lemon juice and red wine vinaigrette.
Finally, turn on your food processor and mix until fully blended.
Top with feta cheese (or mint or olives - or all 3!) and enjoy!
This is a perfect soup for summer - cool, refreshing and best of all, it's "no cook!" What is your favorite soup for summer? Do you like cold soup? Or would you prefer to eat hot soup all year round?