This is a quick, taste bud-tingling snack that is sure to cool you down as the temperature rises. I sliced a nice firm baby seedless watermelon and then sprinkled the wedges with my chat masala brought back from India. You can score your own stash of the salty-sweet spice mixture at one of our local Indian groceries, Spice ‘N’ Curry, or online at ishopindian.com. It’s an essential component in many Indian street foods like Bhel Puri and Papri Chat, can even be found seasoning fruits and juices, and typically consists of amchoor (dried mango powder), cumin, black salt, coriander, dried ginger, salt, black pepper, asafoetida and capsicum.
Looking to make your watermelon go the extra mile? Whole Foods Market also has a delicious-looking watermelon-tomato gazpacho recipe that I came across online. I love gazpacho, and I can’t wait to make this twist on the original.
This soup is sweet and savory; it’s the perfect cold meal for a summer evening. Make sure to serve it well chilled.
6 cups roughly chopped seedless watermelon, divided
3 cups roughly chopped tomatoes, divided
1 shallot, roughly chopped
2 tablespoons olive oil
2 tablespoons sherry vinegar
1/4 cup roughly chopped cilantro, divided
1 teaspoon salt
1/4 teaspoon black pepper
Put 5 1/2 cups of the watermelon, 2 1/2 cups of the tomatoes, shallots, oil, vinegar, 2 tablespoons of the cilantro, salt and pepper into a blender and puree until smooth. Transfer puree to a fine mesh strainer set over a large bowl and strain puree, pressing as much through as possible; discard solids. Cover and chill for at least 1 hour.
Finely chop remaining 1/2 cup watermelon, 1/2 cup tomatoes and 2 tablespoons cilantro and toss together in a bowl. Pour chilled soup into bowls or glasses and top with watermelon-tomato mixture.
Per serving (about 15oz/434g-wt.): 170 calories (70 from fat), 7g total fat, 1g saturated fat, 3g protein, 24g total carbohydrate (2g dietary fiber, 19g sugar), 0mg cholesterol, 650mg sodium.