From our astrology cookbook SIGNS AND SEASONS (Harpercollins) - here is a chilled soup infused with the sweetness and heat of the sun….a light-filled energy dish that will cool and compliment the season.
with garlic croutons and mint leaves
for the soup:
4 cups seeded, chopped watermelon
4 large beefsteak tomatoes, peeled and chopped
1 cup chopped scallions
20 basil leaves
1 teaspoon chopped jalapeno pepper
½ cup chopped parsley
2 tablespoons tomato paste
¼ cup lemon juice
½ cup olive oil
1 teaspoon celery salt
1 teaspoon black pepper
for the croutons:
2 cups focaccia bread, cut into ½-inch dice
¼ cup olive oil
2 cloves garlic, minced
½ teaspoon onion salt
pinch of cayenne
for the garnish:
Place all the ingredients for the soup in a large blender or food processor and blend smooth. Refrigerate.
Preheat an oven to 400F. In a mixing bowl, toss the bread cubes with the olive oil, garlic, onion salt, and cayenne, distributing ingredients evenly. Turn onto an oven-tray and bake, shaking and repositioning frequently, until crisp and evenly golden brown, about 5 to 7 minutes.
To serve, ladle the soup into individual bowls. Garnish with croutons and mint leaves.
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