Chilled Watermelon Soup
Servings
4Serving size
about 1 cupThis recipe can easily be multiplied and makes good leftovers.
Ingredients
| 4 cup, diced Watermelon, raw (seeded) |
| 1 pound Tomatoes (seeded) |
| 2 Tbsp Lime juice, raw |
| 1/4 cup, chopped Red bell peppers (diced) |
| 1/4 tsp. Salt |
| 4 tsp. Olive oil |
| 8 leaves Fresh basil (chiffonade) |
Instructions
Pour the soup into a tall pitcher. Place in the freezer. As the soup cools it will form two layers. At the top will be a thicker, dark red soup and below that a clearer watery liquid.
Using a small measuring cup or a turkey baster, gently remove as much of the darker, thicker soup as you can and discard the watery liquid.
Serve well chilled and topped with 1 teaspoon of olive oil (flavored oil works great) and the basil.
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Special Diet Information
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Lactose
This is safe for those who are lactose intolerant.
Recipe Notes
Soup nights are the best. In the winter, a hearty soup like this with a salad is all you need to fill up and be warm. A cool Gazpacho or fruit soup in the summer is the perfect way to chill out.