Sometimes you read a recipe and what you see in your head bears no relation to what the final product is. As in this "Watermelon Soup;" I had visions of a creamy, sweet, juicy, and smooth pink liquid—almost a dessert soup—punctuated by the tang of heirloom tomatoes. Instead, I got another gazpacho. Which is fine—quite delicious, in fact—just not what I was expecting. This is a nice gazpacho for the spice-averse since there is no heat; I added a few sautéed scallops in for a protein treat; without them this is an easy vegetarian meal. Using heirloom tomatoes really makes a difference.
Tomato-Watermelon Soup
Adapted from Epicurious
2 cups watermelon, cubed
1/2 pound heirloom tomatoes, chopped
1/2 cup loosely packed fresh basil leaves
1/2 shallot, chopped
1/2 cup sliced fennel bulb and frond
1 tablespoon red wine vinegar
1/4 teaspoon brown sugar
Salt and pepper to taste
Combine all ingredients in a food processor until smooth. Garnish with sliced green onions. Add sautéed scallops or cooked shrimp for added protein.
Serves 6.
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