Description
A vibrant, chilled blend of seedless watermelon and garden vegetables. This savory-sweet soup is the ultimate refresher for summer gatherings.
Ingredients
Scale
- 6 cups cubed seedless watermelon
- 2 large ripe tomatoes, diced
- 1 cucumber, peeled and diced
- 1 red bell pepper, seeded and diced
- 3 tbsp sherry vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Cube the watermelon and place in a blender.
- Add diced tomatoes, cucumber, and red bell pepper.
- Pulse on low until ingredients are broken into small pieces.
- Slowly stream in sherry vinegar and olive oil while blending on low.
- Season with sea salt and black pepper to taste.
- Chill in the refrigerator for at least 2 hours before serving.