A wonderful take on this favorite cool summer soup using watermelon!
Some might strain out this soup, but I prefer it chunky. The complimentary basil and mint is a must! Try it with local seasonal tomatoes and cucumber.
Inspired by fresh ingredients found at the Covington Farmer’s Market!
1 medium watermelon, de-seeded & cubed
2 large heirloom tomatoes cubed, or 2 cups of small tomatoes halved
1 large cucumber, peeled, de-seeded & cubed
¼ red onion, chopped
3 medium garlic cloves, chopped
½ cup loosely packed fresh basil leaves
¼ cup loosely packed fresh mint leaves
½ cup extra virgin olive oil
¼ cup red wine vinegar
¼ cup fresh lime juice
2-4 cups of filtered water
1 teaspoon ground chili flakes
course sea salt & fresh ground black pepper
Extra virgin olive oil for garnish
Basil sprigs for garnish
Blend all except garnish in a blender or food processor, or chop and mix well. Refrigerate for at least 3 hours, best overnight.
Add any more salt and pepper to taste. Garnish with olive oil drizzle and fresh basil sprigs. Enjoy!
