This make-ahead chilled summer soup has two ingredients with the powerful antioxidant known as
lycopene. Watermelon and tomatoes are a great combination for those hot summer days when you want to eat well, but can’t bear to turn on your stove or even stand in your kitchen.
4 cups seedless watermelon, diced
2 large tomatoes, halved and cored
1 cup cucumbers, chopped (preferably Kirby or English)
1 small red bell pepper, chopped
¼ cup red onion, chopped
2 garlic cloves
½ jalapeño pepper, seeded
1 teaspoon cumin seeds, roasted
3-4 tablespoons red wine vinegar
Black pepper, freshly ground
- In a blender combine watermelon, tomatoes, cucumber, bell pepper, red onion, garlic, jalapeño, and cumin seeds. Purée until smooth.
- Pour into a large bowl, and add vinegar and a few twists of fresh black pepper. Taste for seasonings.
- Chill in the refrigerator until very cold, at least 30 minutes.
- Garnish with sliced avocado, cucumber, chopped red peppers, and onions.