We don’t know about where you are, but we know that here in Virginia it’s still as hot as a firecracker on the Fourth of July! We were given this recipe by a friend recently and Carmen tried it and thought it was definitely blog-worthy, especially since it still feels like summer and this is the perfect hot weather soup!
2 cups chopped ripe red tomatoes
1 small jalapeno, ribbed and seeds removed, coarsely chopped
5 cups cubed fresh watermelon, divided
1 tablespoon sherry wine vinegar
1/4 cup extra virgin olive oil
2 tablespoons minced red onion
1 small cucumber peeled, seeded, and finely chopped
2 tablespoons minced cilantro, plus more for garnish
kosher salt and fresh ground black pepper
1/4 cup crumbled feta cheese
Puree tomatoes, jalapeno, and 4 cups watermelon.
Pour in sherry wine vinegar and olive oil; pulse.
Add onion, cucumber, cilantro, salt, and pepper; puree.
Pour into chilled bowls and sprinkle with feta, cilantro,
and remaining watermelon cubes.
Enjoy with a spoon or with tortilla chips!