Chilled soups are both delicious and nutritious, and are great for all types of occasions. Chef Luigi Diotauiti
loves to serve this recipe in soup bowls for a casual lunch or in martini glasses at an elegant dinner. It’s also fun to serve smaller portions in shot glasses.
Serves: 4 to 6 as an appetizer/first course
1 ½ pounds heirloom or plum tomatoes, cleaned, and cut in half
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped yellow onion
1 cup vegetable broth
1 cup watermelon juice
Salt, to taste
¼ cup crumbled goat cheese, to serve
¼ cup micro greens, to serve
1. Preheat the oven to 300F degrees. Place the tomatoes on a baking sheet, and roast for 1 hour, or until they are tender and have begun to caramelize.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion, and cook until translucent, 3-5 minutes.
3. Add the tomatoes, and the broth. Stir, and bring to a boil over high heat.
4. Reduce the heat to medium and allow to cook, uncovered, for 5 minutes.
5. Transfer the mixture to a Vitamix or blender. Blend until smooth and allow to cool completely.
6. Stir in the watermelon juice. Taste, and adjust salt.
7. Transfer to refrigerator to chill.
8. Serve cold, garnished with goat cheese and micro greens.
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