Sweet Tomato-Watermelon Soup
The combination of tomatoes and watermelon has become popular in salads, so why not in soup? Served cold, the perfume of the watermelon lifts the soup with an elegant sweetness; served hot, the watermelon provides depth beneath a tomato-y base.
1 pound ripe red watermelon, after trimming.
1 pound grape tomatoes
1 tablespoon basil pesto or finely snipped fresh lavender
Remove the seeds from the watermelon. Combine the tomatoes and the watermelon in a blender and process until completely smooth. Add salt to taste; the amount will depend completely on the flavor and ripeness of the fruit. Top with the pesto or lavender. Serves 4
To Serve the Soup Hot
Heat the soup in a large saucepan over medium heat until hot. Add 4 tablespoons butter and cook for 5 minutes, until the soup thickens a bit. Stir in 1/2 teaspoon Asian sesame oil, or more to taste. Serve hot, garnished with snippets of fresh basil or mint leaves.