Recipe information
Total Time
2 hours
Yield
6 Servings
Ingredients
2
1/4 pounds green (unripe red) tomatoes, coarsely chopped
1
English hothouse cucumber (about 1 lb.), trimmed, coarsely chopped
1
shallot, chopped (about 1/4 cup)
1
/2 jalapeño, seeded, chopped
1
teaspoon minced fresh cilantro
1
garlic clove, minced
1
/2 jalapeño, seeded, finely chopped
1
tablespoon honey
1
1/2'-thick slice white country bread, cut into pieces
1
/2 cup extra-virgin olive oil
1
/3 cup fresh lime juice
1
1/2 tablespoons finely grated lime zest
1
tablespoon minced fresh basil
Kosher salt, freshly ground pepper
1
/3 cup 1/4' cubes peeled, seeded watermelon or cantaloupe
1
tablespoon thinly sliced fresh mint leaves
Need to make a substitution?
Preparation
Step 1
Place first 6 ingredients in a blender; purée until smooth. With machine running, gradually add honey, then bread, then oil; purée until smooth. Transfer to a large bowl. Stir in juice, zest, and basil. Season with salt and pepper. Cover; chill until cold.
Step 2
Garnish soup with melon and mint.
Nutrition Per Serving
One serving contains: Calories (kcal) 244.3 %Calories from Fat 70.8 Fat (g) 19.2 Saturated Fat (g) 2.7 Cholesterol (mg) 0 Carbohydrates (g) 17.0 Dietary Fiber (g) 2.7 Total Sugars (g) 9.9 Net Carbs (g) 14.3 Protein (g) 2.8 Sodium (mg) 51.9