July is most definitely my favorite month and one of the best months for locavore eating, and here I am just writing my first post of the month.
Between packing up boxes (including some of my favorite kitchen gadgets, oh no!) and the last minute projects we've decided to take on (painting, re-grouting the bathroom), cooking has become a rather difficult task.
Earlier this week, I took a field trip to theAmish market in Charlotte Hall, Maryland.
- 4 cups of watermelon, seeds removed and diced (+ 1/4 cup extra watermelon small diced for garnish)
- 1/2 cup Greek yogurt
- 1/2 lime, juiced
- 1 teaspoon of champagne vinegar
- 1 teaspoon of honey
- pinch of salt
- dash of pepper
- 2 tsp mint, diced in a chiffonade (+ extra for garnish)
- 1 tsp basil, diced in a chiffonade
- 1/4 red onion, finely diced
- 1/4 cup pecans, chopped into small pieces and toasted
Make the soup:
Combine the 4 cups of watermelon, 1/2 Cup Greek yogurt, lime juice, champagne vinegar, honey, salt, pepper, 2 tsp of the mint, and basil in a blender. Blend until smooth.
Set aside in the fridge and chill for at least 30 minutes.
In the meantime, prepare the garnishes. Finely dice 1/4 cup of watermelon. Finely dice 1/4 cup of red onion. Reserve 1-2 teaspoons of the mint chiffonade for garnish.
Heat a small frying pan to medium high. Add the chopped pecans. Toss from time to time until pecans are evenly toasted.
Putting it all together:
Remove the soup from the refrigerator. Spoon into bowls, then top with reserved watermelon, red onion, toasted pecans, and mint.
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And if you're still in the mood for watermelon, check out my recipe for Watermelon Granita Rum Colladas!