Watermelon. The juicy summer fruit meets the hot, peppery flavor of jalapeños to create a cold, summer soup perfect for the hot days (and nights) of a Central Texas summer.
A hunk of a watermelon in my fridge, basil in the patio garden, and a lime on my counter -- just needed a few other veggies to create the dish.
Found everything I needed at the downtown Austin Farmer's Market browsing with one of my besties Marla.
Saturday mornings hanging with a girlfriend - it doesn't get much better than that, right?
I came home with this basket of goodies:
Pulled this from my patio garden:
Super simple, delicious & healthy, here's how:
- Watermelon (a few cups)
- 3 tomatoes (stems removed, rough chopped, use serrated knife for easier dicing!)
- 2 jalapeños (or less! (or more) I like it hot!)
- 1/2 small red onion
- 1 bunch fresh mint (remove stems)
- 1 bunch fresh basil (leaves only)
- 1 cucumber (unpeeled is easier and more fiber)
- 1 lime (zest and the juice)
- Olive oil
- Sea salt
- Feta cheese (optional)
Rough chop the watermelon, tomatoes, jalapeños (I keep the seeds for heat), red onion, and cucumber. Add to a food processor or blender. Add fresh herbs, lime zest and lime juice. Pulse/blend until soup is desired consistency. I like mine pretty smooth with a bit of texture.
Pour into your storage bowl. Pour the olive oil in a circular motion a few times around the bowl. Add salt to taste and stir. At this point, refrigerate the soup covered for at least 4 hours. The longer, the better as the flavors will meld and intensify. Taste again once chilled and add more salt if necessary.
Serve cold topped with crumbled feta cheese for a tart kick! This soup is more delicious with each passing day. I hope you enjoy this tangy mix of sweet and hot.