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
- 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.