Stephanie Burnette and Kim Eades, The Supper Swap Girls
Ingredients
3 cups watermelon (seedless)
3 cups tomatoes, chopped
2 Tablespoons dill
2 Tablespoons red onion, minced
1 cucumber, seeded and minced
2 Tablespoons red wine vinegar
1/4 cup olive oil
1 mild pepper such as serrano or anhiem, chopped Salt and pepper to taste
Instructions
The best thing about this tomato soup is that it can all be done in a blender. You don’t have to score and then blanch the tomatoes or peel the skin. This would make a great appetizer or add a salad and make it a main course.
In blender puree the watermelon, tomatoes, and the pepper. Pour in the olive oil, vinegar and dill, then pulse. Stir in the cucumber, red onion, and salt & pepper.
Serve at room temperature with crusty bread.
