This recipe is provided courtesy of Kathryn's friend, Marie Simmons, winner of a Julia Child Award and two James Beard Awards, and author of Fast & Fresh Vegetarian, which includes this recipe.
Chilled Watermelon and Tomato Soup
A riff on the classic gazpacho, with watermelon sharing the stage with tomatoes.
Prep time: About 20 minutes
Serves: 4 to 6
1½ - 2 pounds ripe tomatoes, cored
2 - 2½ pounds watermelon (preferably seedless) or cantaloupe, skin and seeds discarded
1 tablespoon chopped peeled fresh ginger
1 tablespoon chopped seeded jalapeño pepper, plus more to taste
1 tablespoon chopped fresh cilantro, plus 2 tablespoons torn leaves for garnish
¼ cup fresh lime juice, plus more to taste
½ cup diced (¼ inch) red onion
½ cup diced (¼ inch) crisp, seedless cucumber
1. Cut enough tomatoes and melon into ¼ inch dice to measure 2 cups combined (1 cup of each). Place the fruit in a bowl large enough to accommodate all of the soup and refrigerate.
2. Cut the remaining tomatoes and melon into ¾ inch chunks. Puree in a blender, in batches if necessary. Add the ginger, jalapeño, chopped clinatro, lime juice and 1 teaspoon salt, and puree until the mixture is smooth.
3. Add the puree to the refrigerated chunks of tomato and melon. Stir in the red onion and cucumber. Taste and add more lime juice, jalapeño and salt, if needed.
4. Refrigerate the soup until well chilled, at least 2 hours. Ladle the soup into bowls and garnish each with a shower of torn cilantro.