Chilled Watermelon Soup

Servings: 4 | Serving size: about 1 cup

Cooking Time: 90 Minutes

This recipe can easily be multiplied and makes good leftovers.

Ingredients

• 4 cups watermelon (seeded)
• 1 lb tomatoes (seeded)
• 2 Tbsp fresh lime juice
• 1/4 cup red bell pepper (diced)
• 1/4 tsp salt
• fresh ground black pepper (to taste)
• 4 tsp olive oil
• 8 leaves fresh basil (chiffonade)

Place the watermelon, tomatoes, lime juice, red pepper, salt and pepper in a blender. Puree.

Pour the soup into a tall pitcher. Place in the freezer. As the soup cools it will form two layers. At the top will be a thicker, dark red soup and below that a clearer watery liquid.

Using a small measuring cup or a turkey baster, gently remove as much of the darker, thicker soup as you can and discard the watery liquid.

Serve well chilled and topped with 1 teaspoon of olive oil (flavored oil works great) and the basil.