As a kid, I never cared for Florida watermelon. But I became a “born again” fan after trying this cold, summer soup. It’s not too sweet, and is deliciously tart, filled with flavor. Loaded with healthy ingredients, you’ll love creating this easy, fresh summer soup du jour. A delightful seafood salad would be an ideal accompaniment.
· Tomatoes – ½ pound of Florida tomatoes
· Watermelon – 1.5 pounds of Florida seedless watermelon (I found a small watermelon and cut it in half)
· Cucumber – 1 Florida cucumber
· Lemon – 1 lemon (2 tablespoons)
· Mint – 1 handful of mint leaves (I bought a plant and cut it, then planted it in my earth box)
· Feta Cheese – 1 small container
· Olive Oil – ¼ cup
· Salt – 1 teaspoon salt
· Pepper – ½ teaspoon pepper
Cuisinart (or a blender if you do not have a Cuisinart)
Using a cutting board, dice the tomatoes, watermelon, cucumber (peel and dice), mint leaves. Drop in a Cuisinart and add a ¼ cup of olive oil. Add the salt & pepper. Process the mixture, using the pulse button by starting/stopping creating a chunky effect.
Add two tablespoons of lemon juice and garnish with feta cheese and chopped mint.
Recipe adapted from the New York Times “Twelve Cold Soup Recipes.”