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Ingredients
- The celery brings this combination together, so don’t leave it out.
- 4 cups cubed seedless watermelon, about 1 1/4 pounds
- 1 pound ripe tomatoes, quartered or cut into sixths
- 2 to 3 tablespoons fresh lemon juice, to taste
- 2 tablespoons extra virgin olive oil
- Generous 1/2 cup chopped celery (2 ounces)
- Salt and freshly ground pepper
- Thin celery slices or sticks for garnish
Preparation
Step 1
Working in batches, purée all of the ingredients except the garnish in a blender for two minutes or longer until frothy and smooth.
Taste and adjust seasonings, making sure you have used enough salt and lemon juice for a vivid flavor.
Transfer to a bowl, and chill for several hours. Taste and adjust seasonings. Serve, garnishing each bowl with thinly sliced celery or, if serving in glasses, with a thin lengthwise slice of celery stick.
Advance preparation: You can serve this soup the day after you make it. Leftovers are good for two or three days.