Chilled Moroccan Watermelon Tomato Soup2 min read
The sweltering days of late summer call for cooling, hydrating foods. All the better if they require little time in a hot kitchen. This simple recipe transforms basic summer ingredients into a flavorful, beautifully-spiced meal that’s elegant enough for entertaining but easy enough for weeknight dinner. Watermelon and tomatoes both contain lycopene, which boosts your skin’s defenses against sun damage. The addition of Moroccan-influenced spices also adds to the nutrition of this dish. Paprika contains vitamins A and C, antioxidants and can help balance blood sugar levels, while cumin has anticancer properties and an anti-inflammatory effects on the body.
Time: 10 minutes active, plus 1 hour chilling
- 4 peeled garlic cloves
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 6 tablespoons extra virgin olive oil, plus more to garnish
- 3 cups chopped tomatoes
- 3 cups peeled, chopped seedless watermelon
- 1 cup chopped cucumber
- 2 scallions, white and green parts, chopped
- 2 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- 1 cup fresh basil leaves
- Salt and pepper to taste
- Chopped cucumbers, croutons, halved tomatoes and fresh basil to serve
- In a small saucepan, combine the garlic cloves, spices and olive oil over medium heat. Allow to toast for 5 minutes before removing from the heat.
- In a blender or food processor, add the contents of the saucepan, tomatoes, watermelon, cucumber, scallions, lemon juice, vinegar and basil. Blend until completely smooth. Season to taste with salt, pepper and a splash of vinegar or lemon juice if more acidity is needed (it will mellow as it chills).
- Transfer to the refrigerator and allow to chill for at least 1 hour. Before serving, taste again and adjust seasonings, if needed. Divide between bowls and top with the desired garnishes and a drizzle of extra virgin olive oil. Enjoy!