Sunny's Summer Red Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 175
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 16
- Protein
- 5
- Cholesterol
- 17
- Sodium
- 206
- Total: 50 min (includes chilling time)
- Active: 20 min
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.