This sweet and tangy cold soup is one of Lucid Food’s signature dishes. For catered events, we often serve it in shot glasses as an hors d’oeuvre. A guest once suggested we top them off with vodka, and so a wonderful new take on the Bloody Mary was invented. You can make this recipe a day ahead and reseason it just before serving.
Recipe information
Yield
serves 4
Ingredients
6
cups coarsely chopped seeded watermelon
5
ripe tomatoes, cored and quartered
1
rounded tablespoon sweet smoked paprika
1
clove garlic, smashed
1
/2 cup whole toasted almonds
3
tablespoons balsamic vinegar
1
teaspoon chipotle sauce
Salt
1
/4 sweet white or red onion, finely diced
1
cucumber, seeded and diced
Need to make a substitution?
Preparation
Step 1
Blend 2 cups of the watermelon in a blender until liquid. Add the rest of the watermelon, the tomatoes, paprika, garlic, almonds, balsamic vinegar, and chipotle sauce and blend until smooth. Transfer the soup to a bowl and taste and season with salt.
Step 2
Chill for an hour before serving. Garnish with a spoonful of the onion and cucumber dice.