Watermelon Tomato Soup in a Teacup
4.7(555 ratings)Served in a floral teacup, this soup is made for garden parties and summer brunches. Watermelon brings sweetness and lots of juice, tomatoes add savory depth, and a touch of ginger and lime keeps it lively. The white swirl on top is a simple cashew cream, drizzled from a spoon and dragged with a toothpick. It is refreshing enough to sip straight from the cup.
- Hands-on
- 20 min
- Soak
- 4 hr
- Total
- 4 hr 20 min
- Serves
- 6
- Level
- Moderate
Method
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Step 1: Blend the drained cashews with the water, lemon juice and a pinch of the salt until very smooth, then chill the cream in a small squeeze bottle or jar.
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Step 2: Blend the watermelon, tomatoes, ginger, lime juice, cayenne and remaining salt until smooth, then strain through a sieve to remove any pulp.
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Step 3: Refrigerate the soup until very cold, at least 1 hour, stirring before serving since watermelon soups separate as they sit.
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Step 4: Pour into teacups, add a small spoonful of cashew cream to each and draw a toothpick through it to create a loose swirl.
Same technique, different aisle
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