Ingredients

• 1 1/2 pounds ripe Bradley tomatoes (2-3 large), peeled and cored*
• 4 cups cubed seedless watermelon (about 1 1/2 pounds worth, from 1/2 a smallish melon), plus more small cubes for garnish
• 1/2 small cucumber (about 4 ounces worth), peeled and cut into large chunks
• 1 large garlic clove
• 1 tablespoon red wine vinegar
• 1 tablespoon freshly squeezed lime juice
• 1/2 teaspoon red pepper flakes (or to taste)
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup lightly toasted shelled pistachios, finely chopped
• basil-infused olive oil, for garnish or freshly torn basil, for garnish

Procedure

1. Combine tomato, watermelon cubes, cucumber chunks, garlic, red wine vinegar, lime juice, red pepper flakes, salt and pepper into the Vitamix container and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for about 1 minute or until smooth.
5. Season to taste with additional salt and pepper, as desired.
6. Cover and refrigerate for at least 1 hour or until ready to serve (you can refrigerate it right in the pitcher if you like, or transfer to a bowl and cover).
7. To serve, divide soup among serving bowls.
8. Drop a few small cubes of watermelon into each bowl.
9. Drizzle with basil oil. Sprinkle with chopped pistachios and top with fresh basil or microgreens.
10. Serve chilled.

Cook’s Note

To easily peel tomatoes, cut an X in the bottom of the tomato with a sharp knife. Submerge in boiling water for 30 seconds, then transfer with a slotted spoon to a bowl of ice water to stop the cooking process. When tomatoes are cool enough to handle, the skin should peel off easily.