Ingredients for the Soup
- 2 lbs of seedless watermelon, roughly chopped.
- Three medium tomatoes, stem bits removed, roughly chopped.
- 3c of crusty bread, crusts removed, rough chop
- A cucumber, peeled and roughly chopped
- 1/2c water
- 1/4c basil
- 1/4c mint
- 1/4c cilantro
- 1/4c olive oil
- 1 shallot, roughly chopped
- 3 cloves garlic
- 2 tbsp apple cider vinegar
- 1.5 tsp salt
- Somewhere between 1/2 and 1 tsp of adobo seasoning (or just 1/2 tsp of cumin)
Ingredients for the Basil Oil
- Didn't realize we were going to get fancy, did you?
- 1/4c basil
- 1/4 olive oil
- Salt & pepper to taste
Garnish
- Some little bits of cubed tomato, watermelon, avocado, and/or feta.
This is a pretty easy recipe, and the results are fantastic. So basically, blend together the basil oil ingredients in a blender, then set aside and rinse out the blender (doesn't need to be totally clean). Toss all of the soup ingredients into a bowl and let them sit for a little while (5, 10 minutes) and then blend those, too (in batches if you have to). Set in the fridge to chill for 20 minutes, then adjust seasonings.
To serve, pour some soup in a bowl and top with the garnishes and drizzle with basil oil. If you want to be really fancy, you could serve this as a shooter, actually, or you could put a pile of the garnishes in the center of a plate and pour some soup around it. But we weren't as concerned about that.
Thoughts: This is remarkably easy. It's good for summer, since it's like 97 degrees out and who wants to cook? And it's refreshing. I guess it took a little while to put together, bit if you make a smaller portion it wouldn't have to take very long. Honestly, you could skip the basil oil and just use some basil in the garnish. That would also mean you can dirty fewer dishes, and you can just toss ingredients into the blender as you go.
Disaster Index: 1/10
