A few weeks ago at the Beaverton Farmer's Market, The Saucebox restaurant's chef prepared a super delicious Watermelon-Tomato Soup. I knew I had to make it, but have been unable to find the recipe. His had pickled melon in it, which was super tasty, but here's my take on it.
1 personal seedless watermelon, cut 1 1/2 c in 1 inch cubes (set aside), puree the rest in a blender
3 medium tomatos, seeded & peeled, cut up one into 1/2 inch cubes (set aside), puree the rest with the watermelon
Saute for about 5 minutes:
1 1/2 T olive oil
1 T finely chopped garlic
1 1/2 T finely chopped fresh ginger
1 Shallot (but next time I'm going to try scallions, think it would be better)
1 c of the watermelon puree and cook for about 5 minutes.
To watermelon puree in blender:
2-3 T fresh lime juice
Handful of cilantro
1/2 - 3/4 tsp salt
Place in glass serving bowl:
Chopped Watermelon and Tomato
1 small seeded & peeled cucumber cut into 1/2 inch cubes
1/2 - 1 seeded finely chopped serrano chile
Pour ingredients from blender over chopped items and stir.
Serve at chilled or at room temperature.