Central America Travel

Tomatoes and watermelon are an unexpected combination here, and one that does not require you to go anywhere near the stove. A sprig of fresh mint (hierba buena) is a nice garnish.

1 pound ripe tomatoes, peeled and seeded, cut into chunks1 small, ripe watermelon, rind and seeds removed, cut into chunks¾ cup ice water1 sprig parsleyjuice of 1 small lime1 tablespoon red wine vinegarsalt to tastefresh mint sprigs for garnish (optional)

Place all ingredients except the salt and mint in a blender and puree until smooth. Taste and add salt if desired.

Chill for at least an hour, ladle into bowls or consommé cups, and garnish with mint sprigs if desired. Makes 6 appetizer servings.

Link to source article
Cool and refreshing: Mexican summer soups

Post to Twitter Tweet This Post