Saturday, 28 July 2018

Watermelon, tomato and basil soup-salad

I've been thinking about making this dish for years now. While in Spain four of us lunched in Bilbao along the canal close to the Guggenheim Museum. Always wanting to try something different and interesting sounding I ordered a watermelon-tomato-basil salad. Much to my surprise there where squares of tomato and watermelon in a green liquid. I didn't know what the heck was going on. It took a moment  to realize it was what I ordered. Just not what was my preconceived idea of what I ordered! This is a soup-salad! Stretch the bounds of your imagination, lol.

My version is different slightly from the original that I had in Spain, well, because it was years ago and I didn't take notes. Plus the lunchtime wine makes it a little foggy in the memory banks.


2-3 Tomatoes
2 cups fresh Basil
1/2 peeled English long Cucumber
Goat or feta cheese
Balsamic vinegar
1/4 cup (approx.) Olive oil
Salt and pepper to taste
1/2 lemon juiced
Mint leaves


1. Blend basil, cucumber and lemon juice in olive oil with a dash salt. Chill in refrigerator.

2. Cut tomatoes so you don't have any skin and watermelon into cubes (smallish). Alternatively, you can blanch and peel the tomatoes and make larger pieces. Wait to put tomato and watermelon onto plate until you pour in the basil because it will look cleaner.

3. Place in shallow bowl and pour a small amount of basil in bottom of bowl

4. Crumble cheese around and on cubes

5. Sprinkle mint leaves

6. Drizzle balsamic over top

7. Serve immediately while basil "soup" is cold

This is a great summertime dish that is fun and refreshing. Serve it with some Prosecco Frissante - Villa Teresa Organic to make a fancy dinner party or with soda water made from a Sodastream for lunches and for the kids.

Alternative options:

Instead of cheese, mint and balsamic use curly lettuce, a few bean sprouts and small slices of kalamata olives on top of the watermelon and tomato pieces.

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