When two people live together, they often have to compromise in many things, including the food one eats. Ricardo loves chilled soups, especially after the recent visit to Andalusia. I can eat it and most of the times I like it, but I am not as passionate as he is. Occasionally, Ricardo asks me to cook it. So, from time to time, I make him happy and prepare a chilled soup.
Yesterday, for lunch, as an appetizer, I made a chilled tomato - the ingredient being currently celebrated - and watermelon soup. Tomato and Watermelon proved to be a tasty combination that worked very well.
3 large ripe tomatoes
1/2 skinless cucumber cut into cubes
1 clove garlic
550g peeled and seeded watermelon
15 basil leaves
2 tablespoons red wine vinegar
2 tablespoons olive oil
1. Parboil the tomatoes. Remove the tomato skin and seeds.
2. Place all ingredients into the blender and whizz until smooth.
3. Chill the soup in the refrigerator for at least 1 hour.
4. Sprinkle the soup with a basil and olive oil emulsion immediately before serving.
To prepare the basil and olive oil emulsion, you just have to blend about four tablespoons of olive oil and a handful of basil leaves.
This soup, when cold, it is an excellent way to start a hot summer meal.
[ Originally published in Portuguese as Sopa fria de tomate e melancia ]