Watermelon, Tomato, and Basil Soup
⏳ Time
20 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
A recipe from a popular culinary book.
Ingredients
- Tomatoes - 28.2 oz
- Watermelon - 21.2 oz
- Mild Chili Spice - to taste
- TABASCO® - to taste
- Cayenne Pepper - to taste
- Basil - 0.5 oz
- Olive Oil - 3 fl oz
- Marinated cherries - 6 pieces
- Salt - to taste
Step by Step guide
Step 1
Pass the chopped tomatoes and 500 g of watermelon flesh through a sieve into a bowl. Season to taste with salt and hot pepper, or cayenne pepper, or Tabasco sauce. Chill the soup.
Step 2
To prepare basil oil, separate most of the leaves from the stems (reserve a few leaves for serving) and place them in a blender along with olive oil and a pinch of salt. Blend until smooth. Allow the oil to steep, then strain it through a sieve.
Step 3
Blanch the cherry tomatoes in boiling water for a few seconds. Remove them from the hot water and transfer to a bowl of cold water. Once the tomatoes have cooled slightly, peel off their skins.
Step 4
Pour the soup into two bowls. Garnish with slices of watermelon, cherry tomatoes, basil oil, and basil leaves.
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