Tomato and Watermelon Soup
2 cups chopped seedless watermelon
1 cup chopped yellow peppers
1 cup chopped red peppers
1/2 cup chopped yellow, red onions
1/2 cup chopped celery
1/2 cup maple syrup
1/4 cupcup rice wine vinegar
2 cups assorted baby tomatoes, sliced in half
1/2 cup fresh basil
1 cup watermelon, diced
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Combine the first 6 ingredients in a blender or food processor and puree until smooth. Strain it through a sieve into a bowl. Stir in the maple syrup and rice wine vinegar and mix well. Note: If you like your soup sweeter, add a little more maple syrup, and If you like it a little more acidic, add a little more vinegar (1 tablespoon at a time). Season to taste with salt and pepper. Chill overnight or a minimum of 4 hours.
For the garnish, mix the baby tomatoes, fresh basil, and watermelon together in a bowl. Divide equally into serving bowls. Pour chilled soup over each. Makes 6-8 servings.
Recipe adapted from: Felicia Suzanne Willett, 2009