I am constantly in search of refreshment when the dog days of summer settle into Athens (and trust us, they’ll be here any second). This tomato-watermelon soup fills the bill perfectly! It’s light, a little tart, a little sweet, and best served as cold as possible. Start your meal with a cup of this to awaken and delight your senses. You might want a bit more for dessert, or perhaps mix up a little adult beverage for porch sipping.
2 qts cubed watermelon
2 lbs tomatoes, seeded and chopped
4 T lemon juice
1 cup diced celery
½ cup olive oil
pinch of cayenne
salt & pepper to taste
Puree all ingredients in a blender until very smooth, then chill in refrigerator. Serve very cold.