Recipe: Gabriel Frasca and Amanda Lydon
6 ½ pounds tomatoes, cored
2 pounds seedless watermelon, peeled—2 cups coarsely chopped, 2 cups diced
2 pounds cucumbers, peeled and seeded—2 cups coarsely chopped, 2 cups diced
1/4 cup sherry vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
6 scallions, thinly sliced
2 jalepeños, seeded and minced
1/2 cup chopped cilantro
1/4 cup fresh lime juice
1/2 cup minced chives, for garnish
How To Make
Boil a large pot of water.
Add the tomatoes and blanch for about 30 seconds until the skins are loosened. Transfer the tomatoes to a large rimmed baking sheet and let cool.
Peel the tomatoes and halve them crosswise. Then, place a coarse sieve set over a large bowl. Squeeze the tomato halves to release the seeds and juices. Press on the seeds; you should have about 2 cups of tomato juices in the bowl. Coarsely chop enough of the tomatoes to make 4 cups. Cut the remaining tomatoes into 1/2-inch dice. Discard the remaining skin and seeds in the compost.
In a food processor, puree the coarsely chopped tomatoes with the reserved tomato juice. Add in each of the 2 cups of chopped watermelon and cucumber. Remember to compost the excess watermelon rind, as well as toss the unused cucumber peels and seeds in the compost.
Transfer the soup to a large bowl. Stir in the diced tomato, watermelon, cucumber, vinegar and 1 tablespoon of olive oil. Don’t forget to season with salt & pepper. Refrigerate for at least 1 hour (until chilled).
Mix the scallions, jalapeños, cilantro and lime juice into a small bowl. Add some salt & pepper for seasoning. Compost the scallion’s leftover roots in the green bin, along with the jalapeños’ unwanted seeds/stalk and the cilantro’s unused stems/leaves.
Ladle the soup into serving bowls to enjoy. Before diving in though, drizzle the remaining 2 tablespoons of olive oil and sprinkle the chives on top. Place the chive’s unneeded roots in the green bin.
At the table, remember to pass the scallion relish.