An easy Summer soup topped with grated feta cheese and fresh mint ~ it’s light, vibrant and has a spicy kick
- 4 cups cubed seedless watermelon, divided
- 1/2 teaspoon fresh garlic, peeled, coarsely chopped“natural flavoring”
- 1/4 – 1/2 teaspoon fresh red hot chile pepper, such a aji pepper (can use cayenne, see note)
- 3 tablespoons fresh lemon juice (option: sherry vinegar)
- 1/4 teaspoon sea salt
- 1/2 cup cucumbers, cut into 1/2″ chunks – I used white unpeeled cucumbers (or use peeled regular cucumbers)
- 1 3/4 cups tomatoes on the vine, cut in quarters (the small, sweet dark red ones, about 3/4 pound)
- 2 tablespoons vadalia onion, peeled, coarsely chopped
- 1 tablespoon fruity extra virgin olive oil
- Extra 1/4″ diced watermelon, tomatoes and cucumbers: 1/3 cup of each
- 4 tablespoons grated feta cheese (grated from a chunk)
- 4 tablespoons fresh mint leaves (can use such as basil, oregano or tarragon)
Add 1 cup seedless watermelon cubes to the carafe of a blender with the garlic, chile pepper, lemon juice and sea salt. This is the base of the soup.
Blend from low to high speed until very smooth – 30 seconds.
Pour the base into a medium sized bowl.
Add the cucumbers, tomatoes, vadalia onions and olive oil to the carafe.”Pulse” by turning blender speed from low to medium until the veggies are chopped, but still a bit chunky with texture.
Pour into the soup base.
Cut remaining 3 cups of watermelon cubes into 1/2″ pieces.
Place them in a fine mesh strainer and press on the fruit, releasing much of its water*.
You will have approximately 1 1/2 cups of watermelon remaining.
Add this to the bowl and stir all together.
Cover tightly and refrigerate until very cold, at least 2 hours.
Make Garnishes: They are part of the soup!
To Serve: Place a cup of soup in individual bowls. Top with a portion of extra watermelon, cucumbers and tomatoes.
Grate feta cheese and scatter 1 tablespoon on each soup.
Garnish with mint sprigs – consider topping with thinly sliced mint leaves as well.
*This is done so the soup is not to watery – if all watermelon is added to the blender it will not have the correct consistency.
Note: I store spicy ahi chile peppers (Peruvian hot pepper) in my freezer, and use what I need. Can use any spicy fresh red chiles to your taste, or cayenne pepper.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Serves: 4 (easily doubled.)