This refreshing soup  incorporates so many garden delights: melon, cucumbers, peppers, and tomatoes. Top with shredded cabbage and avocado for some added texture and don’t forget the tortilla chips for dipping!

Recipe by our farm chef, Carly Silberman

Yield 4 Servings

Ingredients

  • 1 Cup Diced Cucumber
  • ½ Cup Diced Bell Pepper
  • 2 Scallions, white and green parts
  • 2 Whole Tomatoes
  • 3 Cups Seedless Watermelon
  • 5 Tbsp Lime Juice
  • 5 Tbsp Olive Oil
  • 2 tsp Fresh Mint, diced
  • ¼ tsp Sea Salt
  • Shredded Cabbage, optional
  • Avocado, optional
  • Corn Chips, optional

Directions

  1. Peel the cucumber. Dice cucumber, red pepper, scallions, and tomatoes. Set ½ of each diced vegetable/fruit into a blender and the remaining ½ into a large mixing bowl to fold into the soup later. Turn blender on and blend until smooth.
  2. Remove green and white rind of watermelon and cut red melon into cubes. Add melon cubes to blender. Add lime juice, olive oil, diced mint, and salt. Blend again until smooth.
  3. Pour blended soup into large bowl with reserved chopped fruits and vegetables. Gently fold to incorporate into the soup.
  4. Chill for 2-3 hours before serving, if you can wait! Portion into bowls and top with avocado slices and shredded cabbage. Serve with corn chips for dipping.