2½ lbs. heirloom (or conventional)
tomatoes, peeled and cut into big pieces
1 clove garlic
6 leaves basil, plus extra for garnish
4 tbsp. olive oil
2 tbsp. red wine vinegar
2 cups low-sodium chicken broth
1 pinch salt
2 pinches sugar
2 cucumbers, peeled
1 red watermelon
1 golden watermelon (if available)
1. Puree tomatoes, garlic, basil, olive oil and vinegar in a food processor. Put mixture in a pot and add chicken stock, salt and sugar. Heat soup until warm. Place pot in a large bowl filled with ice. Refrigerate until thoroughly chilled, at least 2 hours.
2. Use a melon baller to scoop out cucumber and watermelon. Place in bowls. Add soup. Garnish with basil. Serve.
Go to full version of