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tomatoes seedless watermelon cucumbers sherry vinegar extra-virgin olive oil salt scallions jalapenos cilantro lime juice chives
Viewed: 48 - Published at: 5 years agoIngredients
- 6 1/2 pounds tomatoes, cored
- 2 pounds seedless watermelon, peeled2 cups coarsely chopped, 2 cups diced
- 2 pounds cucumbers, peeled and seeded2 cups coarsely chopped, 2 cups diced
- 1/4 cup sherry vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 6 scallions, thinly sliced
- 2 jalapenos, seeded and minced
- 1/2 cup chopped cilantro
- 1/4 cup fresh lime juice
- 1/2 cup minced chives, for garnish
Method
- Bring a large pot of water to a boil.
- Add the tomatoes and blanch until the skins are loosened, about 30 seconds.
- Transfer the tomatoes to a large rimmed baking sheet and let cool.
- Peel the tomatoes and halve them crosswise.
- Working over a coarse sieve set over a large bowl, squeeze the tomato halves to release the seeds and juices.
- Press on the seeds; you should have about 2 cups of tomato juices in the bowl.
- Coarsely chop enough of the tomatoes to make 4 cups.
- Cut the remaining tomatoes into 1/2-inch dice.
- In a food processor, puree the coarsely chopped tomatoes with the reserved tomato juice and the 2 cups each of chopped watermelon and cucumber.
- Transfer the soup to a large bowl.
- Stir in the diced tomato, watermelon and cucumber, the vinegar and 1 tablespoon of the olive oil and season with salt and pepper.
- Refrigerate until chilled, at least 1 hour.
- In a small bowl, mix the scallions, jalapenos, cilantro and lime juice; season with salt and pepper.
- Ladle the soup into bowls, drizzle with the remaining 2 tablespoons of olive oil and sprinkle the chives on top.
- Pass the scallion relish at the table.
