My sister-in-law made this divine summer soup for a family gathering last year. It was absolutely amazing, indescribable – delicious. I can’t say enough about it. It’s a raw food – which is ideal for summer eating, gluten-free, vegetarian, AND it’s so simple. This is almost the ideal time to make it – I would wait until the Jersey tomatoes are in full swing – but I’m sure you could find some good smaller local tomatoes in season now.
So cool the heat – here’s the recipe. Enjoy! Green Diva Jen
3 Cups watermelon chunks, seeded and pureed in a blender
1 Cup watermelon, coarsely chopped (take seeds out first)
2 medium tomatoes, chopped
1/2 English cucumber, peeled, seeded, and chopped
1/2 Cup red or green bell pepper, seeded and chopped
1/2 small jalapeno, seeded and chopped
2 Tablespoons fresh lime juice
small handful of cilantro leaves
black pepper to taste
1 scallion (white and 1-inch of green), chopped
1 Tsp sea salt, to taste
In a large glass bowl, combine the watermelon puree, chunks, tomatoes, cucumber, bell pepper, lime juice, cilantro, ginger, jalapeno, scallion, and salt. Stir well, add pepper and more salt, if you like.
Ladle into 4 chilled bowls and serve.