I cheated a bit on this month's MBP. I went out searching for a specific recipe - a chilled watermelon soup - and searched lots and lots of blogs. The watermelons have really been calling out to me and the Chennai heat (100 deg F), the past few days has me making anything that'll cool me down!
I found this recipe at Married with Dinner and it looked fabulous. I tried it out, and made some changes, and have been having a bowl of it for breakfast, lunch and dinner! It's amazing! You can access the original recipe HERE. I made a few changes, and here's my version:
(adapted from Married...with Dinner)
1 6-pound watermelon, red-fleshed, seeded and cut into chunks
1 cucumber, peeled, seeded and chopped
1 tbsp or more hot sauce (I used Sriracha)
1/2 medium red onion, chopped
2/3 cup tomato juice (I blanched 2 medium tomatoes, removed the skins and pureed)
1/4 tbsp extra-virgin olive oil
1 tbsp lemon juice
1/2 tsp kosher salt
fresh-ground black pepper
your best olive oil, for drizzling
feta cheese, crumbled
Blend together all the ingredients for the soup. Strain and blend again.
Cover and refrigerate for atleast an hour.
Serve drizzled with olive oil and/or any of the garnishes.
I have mine with just some extra pepper, because I was trying to make it super healthy and wanted to cut down on the calories from the olives and cheese. My husband, though, loved the combination of the olives with the watermelon.
All in all, this is going to be a permanent feature in our refrigerator all summer.
This goes out to dear Raaga of The Singing Chef, this month's host of MBP, where the theme is Soups and Salads. MBP was originally started by Coffee of The Spice Cafe.