It’s that time of year again. Chilled sipping soups.
Watermelon and cucumbers balance the acid for this twist on a classic.
6-8 pickle cukes, peeled and coarsely chopped
6 ripe garden tomatoes, peeled, cored, de-seeded
2 bell peppers, de-seeded, chopped
1 small jalapeño pepper, de-seeded, chopped
1 small red onion, chopped
3 cloves garlic, minced
1-2 slices day old bread, crusts cut off
6 2″-cubes watermelon, de-seeded
1/4 cup olive oil
6 tbs. red wine vinegar
Celery salt, ground black pepper to taste
Soak the bread in water and wring dry.
Put equal parts bread and above ingredients in stages into a blender and pulse so consistency is smooth.
Stir and taste for seasoning, vinegar balance. Adjust as needed.
Pour each stage into a pitcher.
Pour into bowls with chunks of veggies, onions and parsley to garnish.