This soup SINGS of summer! The recipe is from Nancy Fuller's Cookbook, Farmhouse Rules!


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SERVES 4 TO 6

You will need:
6 cups cubed watermelon
grated zest and juice of 2 limes
4 tablespoons extra-virgin olive oil
4 rings sliced pickled jalapeño (plus some brine from the jar)
kosher salt
freshly ground black pepper
1 cup diced peeled cucumber
2 tablespoons chopped fresh basil
  1. In a blender, combine the watermelon, lime zest, all but 2 teaspoons of the lime juice, 2 tablespoons of the olive oil, 3 of the pickled jalapeño rings, and a splash of the brine. Season with salt and pepper.
  2. Blend until very smooth. Taste and adjust the seasoning with a little more jalapeño brine, if needed, using up to 2 tablespoons total to balance the sweet and the spicy flavors.
  3. Transfer the soup to a bowl, cover, and refrigerate until completely chilled, about 3 hours.
  4. When you’re ready to serve, finely chop the remaining jalapeño ring and transfer to a medium bowl.
  5. Add the cucumber, basil, remaining 2 tablespoons olive oil, and remaining 2 teaspoons lime juice. Season the relish with salt and pepper and another splash of jalapeño brine.
  6. To serve, stir the chilled soup if it has separated. Then ladle into bowls and serve with the cucumber relish dolloped in the middle.

TIP:

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This soup SINGS of summer! The recipe is from Nancy Fuller's Cookbook, Farmhouse Rules!
Photography by Natalie Chitwood

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