Читать книгу Everyday Healthy Cookbook - Dana Jacobi - Страница 40

Starters & Soups39

4 SERVINGS

3 cups (450 g) cubed seedless watermelon

2 ½ cups (375 g) seeded and

cubed ripe tomato

⅓ cup (75 ml) tomatillo salsa3 Tbsp fresh lime juice

Sea salt and freshly ground black pepper

FOR GARNISH

4 Tbsp (40 g) finely chopped cucumber

4 Tbsp (45 g) finely chopped red onion

½ cup (60 g) halved seedless

red grapes4 tsp chopped fresh cilantro2 tsp grated lime zest

VG

V

GF

DF

SF

This refreshing soup is as easy to make as whipping up a smoothie. Whirl it up in the morning, then chill it to serve for dinner at the end of a hot day. Watermelon and tomatoes are loaded with antioxidants proven to benefit your eyes, skin, and more. Using your favorite prepared green salsa lets you give it just the amount of heat you like.

In a blender, combine the watermelon and tomato. Blend until pulpy, 20–30 seconds. Add the salsa and lime juice and whirl just to combine, 5 seconds. Transfer the soup to a container, cover, and chill thoroughly, at least 4 hours.

To serve, if the soup has separated, shake the container well. Season with salt and pepper. Divide the soup among wide, shallow soup bowls. Add the cucumber, red onion, grapes, cilantro, and lime zest, dividing them evenly among the bowls. Serve right away.

Watermelon Gazpacho