Summer is a great time for refreshing cold soups, and today the temperature in Austin is going to 106 degrees! Watermelon are now in season and we’ve been harvesting beautiful heirloom tomatoes, along with an abundance of fresh herbs, so last night I made the following:
- ¼ of a medium seedless watermelon, peel removed
- 2 medium heirloom tomatoes
- 4-6 basil leaves
- 6-10 mint leaves
- 4 oz of feta cheese, crumbled
Chop the watermelon and tomato and put in a blender, with the herbs. Blend until a smooth consistency is achieved. Chill. Serve in bowls and top with feta cheese.
I don’t put salt or pepper in this dish. The salt in the dish comes from the feta cheese. I use heirloom tomatoes because they tend to have less tomato water, which is very acidic, and fewer seeds, which are also bitter.