INGREDIENTS
4 heaping cups cubed seedless watermelon
1 English or Persian cucumber
3 medium tomatoes diced
1/3 cup chopped green onions diced
Small handful of fresh mint
1 garlic clove chopped finely
Small handful of fresh basil
Juice of one lime
3 tablespoons apple cider vinegar
3 tablespoons of extra virgin olive oil (EVOL), plus for drizzling
1 teaspoon sea salt, or to taste
1/2 teaspoon ground black pepper
Diced avocado and a handful of microgreens for garnish
INSTRUCTIONS
Combine the cubed watermelon, tomatoes, cucumber, mint and green onion in a blender or food processor and puree. Next add the EVOL, apple cider vinegar, fresh basil, salt, pepper, garlic, and lime juice. Puree the soup until it's completely smooth. Transfer to a large bowl or to individual jars. Chilling for at least 3 hours or even overnight will let the flavors really develop. Serve with a drizzle of EVOL and garnish with diced avocado and/or microgreens.
Serves 6