Sunny's Summer Red Soup

Total Time:
40 min
Prep:
5 min
Inactive:
30 min
Cook:
5 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1/4 teaspoon hot Hungarian paprika
  • 2 pounds cubed seedless watermelon
  • 1 pound strawberries, hulled
  • 2 red heirloom tomatoes, quartered
  • 1 medium-sized red onion, peeled and quartered
  • 1 tablespoon Worcestershire sauce
  • For the garnish:
  • 8 leaves fresh basil
  • 4 ounces Feta
  • 1/4 cup pine nuts, toasted
Directions
  • Toast the paprika in a small dry pan over medium heat, moving it around in the pan with a wooden spoon until a waft of it smells pungent and alive again, about 4 minutes.

  • In a high-powered blender or food processor, combine the watermelon, strawberries, tomatoes, onion and Worcestershire sauce. Blend until smooth and chill.

  • To make the garnish, on a cutting board, chop the basil, feta cheese and pine nuts all together until minced and combined. Serve the chilled soup with a sprinkle of the garnish on top.


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    This recipe is featured in:

    The Kitchen