Feel’n like you need a lycopene buzz? This dish is loaded with the anti-oxidant lycopene, it acts as a cancer fighter and enhances your skin’s ability to fight damage caused by the sun. Did I tell you that tomatoes are one of the only vegetable (fruits really) whose nutritional value is boosted when cooked? This is a raw recipe but still healthy nonetheless.
When the heat is high and tomatoes are plentiful this is a wonderful soup to try. This is a recipe I used for catering and private chef meals. It was always a hit with my clients! I was afraid the soup would taste too much like salsa or sauce and decided on a basil and mint combo to liven the flavor. You can use cilantro, based on your preference.
This recipe is best when not following fast rules. You should make it to taste. It will depend on how sweet the watermelon is and how perfectly ripened the tomatoes are.
: phoebe's pure food
: vegan, soup, summer
- 3 cups watermelon puree
- 2 cups watermelon, finely chopped
- 1 small cucumber, peeled, seeded and finely chopped
- 3 cups fresh tomatoes, seeded and finely chopped
- ¼ cup green or orange pepper, finely chopped
- 2 scallions, green and white, sliced
- 2 tablespoons lime juice and zest from the lime
- 2 tablespoons fresh basil, julienned
- 1 tablespoon chopped fresh mint
- 1 tablespoon diced jalapeño pepper
- 1 teaspoon minced fresh ginger
- ⅛ teaspoon garlic, minced then mashed into a paste with salt, using the flat side of a knife
- ½ teaspoon salt
- Gently mix all the ingredients.
- You can puree in small batches until smooth or serve it as is, chunky. I prefer the later and use colorful tomatoes and nasturtium as garnish.