Ingredients for the soup
6 cups tomato juice
If you can’t get ripe aromatic tomatoes use a good brand like Muir Glen
1-1/2 cups pureed seedless red watermelon
2 cups peeled and seeded English cucumber, pureed
1 cup pureed red bell pepper
1/3 cup pureed shallots
1-1/2 half cups small-diced tomatoes (use multi colored if you can)
1-1/2 cups small-diced watermelon
1-1/2 cups small-dice of peeled and seeded English cucumbers
1/3-cup good sherry vinegar like La Bodega 7% acidity, not a sweet
¼ cup extra virgin olive oil
Salt and pepper to taste
Process
- Gently stir the diced vegetables into the purees so they don’t get crushed.
- Refrigerate for at least 3 hours or overnight
Ingredients for the garnish
1-cup “shredded crumbs” cornbread or French bread crisped in a sauté pan with olive oil
1/3 cup thinly sliced green onions
6 small-diced Padron peppers, seeded, important to taste a couple of the peppers for heat
¼ cup chopped cilantro
¼ cup lime juice
Jalapeño lime olive oil to drizzle
Service
- Toss the Padrons, green onions and cilantro in the lime juice, reserve.
- Fill bowls or cups with very cold soup, spoon a little of the Padron mixture on top then the breadcrumbs and finish with jalapeño lime oil.
© 2015 Il Fiorello Olive Oil Company
