Chef Janice Provost from Parigi in Dallas shares a dish that can help you cool off for lunch or dinner. Her watermelon soup has a hint of jalapeno in it.
3 cups seedless watermelon, rough chopped
1 large beefsteak tomato, rough chopped
1 English cucumber, peeled, rough chopped
1 jalapeño, seeds removed
2 tablespoons olive oil
2 tablespoons Sherry vinegar
Kosher salt, freshly ground pepper
1 avocado, diced
1 jalapeno, seeded and diced
1 cup watermelon, diced
½ cup English cucumber, diced
2 ounces feta
½ cup cilantro, picked from stem (or micro cilantro)
Combine all soup ingredients into a blender and puree. Allow mixture to chill in the fridge for at least an hour, and up to 24 hours.
Ladle into a bowl and arrange garnish on top. Enjoy.