The soup I'm about to share with you is the perfect juxtaposition of summer and fall.
Because I'm not quite ready to let summer go, but happy to embrace the deeper colors and flavors of autumn.
It's fresh from watermelon and tomato, earthy from beet, with a little kick from the ginger, and some heat from the chili pepper.
And then there's the color--a beautiful, vibrant, deep red.
Are you ready?
Prep Time: [20 minutes]
Total Time: [20 minutes]
Servings: [4 servings]
Ingredients
- watermelon, 4 cups, roughly cubed
- small red chili pepper, 1, seeds removed
- red onion, 1, peeled and roughly chopped
- tomatoes, 2, roughly chopped
- beet, 1 large or 2 small, roughly chopped
- fresh ginger, 1-inch piece, peeled
- lemon or lime juice, 2 tbsp
- salt, ½ tsp or more to taste
- freshly ground pepper, to taste.
For Serving:
- Feta cheese, about ½ cup, crumbled (more to taste)
- fresh chives, parsley, or cilantro, 2 tbsp, finely chopped
Instructions
- Put all ingredients (except for the feat and fresh herbs) in the blender. Blend until completely smooth.
- Taste and adjust if needed (see tips).
- Chill until you're ready to serve.
- Pour into bowl or glasses or large cups. And finish with crumbled feta, chives, and if you like, a drizzle of olive oil.
Tips
Add more lemon juice if it needs brightness, ginger for more heat, and watermelon if you want it lighter.
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