The Recipes

Chilled Watermelon Soup

It was starting to feel warm today, so I planned ahead and made this cold soup to take to work for lunch.  Cold soups are just like lasagna, meatloaf and chili: They all taste better after they have sat for a while, allowing the flavors to meld.


Chilled Watermelon Soup


-          ¼ red onion, roughly chopped

-          4 wedges of watermelon, seeds removed and roughly chopped

-          ½ jalapeno, chopped

-          ½ cucumber, peeled and roughly chopped

- 1 roma tomato, roughly chopped

-         1 T. white wine vinegar

-          1 clove garlic, chopped

-          Salt

-          Pepper

-          Olive oil

Combine all of the vegetables, lemon juice and garlic in a food processor or blender.  Puree until smooth.  Season with salt and pepper to taste and add a drizzle of olive oil to get a silky texture.  Store in the refrigerator until you are ready to serve; preferably at least 2 hours and up to 2 days.

Optional garnishes: Toasted pine nuts, pumpkin seeds, or chopped herbs.  I had some harissa oil on hand that I drizzled on for extra heat.