This sweet and tangy cold soup is one of Lucid Foodās signature dishes. For catered events, we often serve it in shot glasses as an hors dāoeuvre. 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
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.
