This vegan twist on the classic Spanish soup is a wonderful addition to any summer BBQ.
Ingredients
- 1¾ pounds tomatoes such as Roma or heirloom, cored, seeded (see Note), and chopped, or 1 28-ounce can whole peeled tomatoes
- About 1 medium chopped bell pepper chopped
- ½ cup finely chopped red onion about 1 small
- 2 garlic cloves minced
- 1 large English cucumber peeled, seeded, and chopped (about 1½ cups)
- 3 cups cubed seeded watermelon about 1 pound
- 2 slices any type of vegan bread or gluten-free vegan sandwich bread, torn into bite-sized pieces
- ¼ cup chopped fresh herbs such as basil, parsley, or mint, or a combination of all three, plus more for serving
- 1½ teaspoons fine sea salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons red wine vinegar
Instructions
- In a blender or food processor, working in two batches, add the tomatoes, bell pepper, onion, garlic, cucumber, watermelon, bread, and herbs and blend for about 2 minutes, or until smooth. Combine both batches in a large bowl and add the salt, pepper, and vinegar. Stir to incorporate.
- Cover the bowl and refrigerate for at least 3 hours so the flavors meld and the soup chills completely.
- Pour into mugs or bowls and top with more herbs, if desired.
NOTE: To core and seed a tomato, slice off both ends, then stand it on a flat end on a cutting board. Slicing downward, cut off the 4 sides of the tomato, leaving the core in the center.