Serves: 4
Ingredients + Method – Phase 1:
• Tomatoes – 3 large, cored and cut in half
• Onion – 1 large, peeled and quartered
• Garlic – 1 small head – soak in water approximately 30 minutes before grilling
• Jalapeño – 1 small
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Light grill. Grill all of the above items until tender. Cut garlic in half, squeeze out garlic and set aside. Cut jalapeño in half and remove seed
Ingredients + Method – Phase 2:
• Cucumber – 2 large, lightly peeled,
seeds removed
• Watermelon– 2 cups, diced, ripe,
seedless
• Cilantro – 1 T
• Lime – 1, juiced
• Tomato Juice – 24 oz
• Cider Vinegar – 4 oz
Combine all ingredients from Phase 1 and Phase 2 and put in blender. Puree until smooth and adjust consistency as needed by adding more or less tomato juice. Chill until ready to serve.
Garnish:
• Green Onions – 1 bunch, thinly sliced
• EVVO – drizzle
To Serve:
Ladle chilled soup into individual serving bowls and garnish with green onions and a
light drizzle of EVVO.