Are you looking for a nice refreshment on a hot summer day that is even simpler than a gazpacho? This soup is a mix between a smoothie and soup. It is simply prepared in a blender and suprises with a flavorful mix of watermelon and tomato. Feel free to add tiny Olive Oil Croutons, slivered basil, mint, or
edible flowers as a garnish.
Watermelon and Tomato Soup
(adapted from The New Spanish Table from Anya from Bremzen)
4 cups cubed seedless watermelon, about 1 1/4 pounds
1 pound ripe tomatoes, seeded and chopped
2 to 3 tablespoons fresh lemon juice, to taste
1/4 cup fragrant extra-vergin olive oil, plus more for drizzling
1/2 cup chopped celery (2 ounces)
Salt and freshly ground pepper
Finely slivered basil, for garnish
Working in two batches, purée all of the ingredients except the garnish in a blender for two minutes or longer until frothy and smooth. Taste and adjust seasonings, making sure you have used enough salt and lemon juice for a vivid flavor. Transfer to a bowl, and chill for several hours. Taste and adjust seasonings. Ladle the soup into pretty glasses, drizzle olive oil on top, and serve sprinkled with basil.
Yield: Four to six regular servings, or 8 to 12 aperitifs.
Advance preparation: You can serve this soup the day after you make it. Leftovers are good for two or three days.