By Chef James Sant, Culinary & Creative Director
Yields 8 -10 Servings
4 cups chopped vine- ripened
tomatoes (approx. 5 medium tomatoes)
2 cups peeled and chopped red
2 1/2 cups seedless, cubed
2 1/2 cups cucumbers, peeled
3/4 cup sweet onion, chopped
⅛ cup Nama Shoyu or tamari
or 2 teaspoons Himalayan salt
1/4 teaspoon cayenne powder
1/4 cup basil leaves, packed
1/2 cups fresh mint leaves, packed
2 cups fresh blueberries
2 cups grape tomatoes
1 green onion, thinly sliced on bias
1 clove garlic, finely grated
½ cup lime juice
6 teaspoon Himalayan salt
1/4 cup fresh mint leaves, chiffonade, for garnish
1. To create the soup base, blend the tomatoes, bell peppers, watermelon, cucumber, onion and Nama Shoyu until very smooth.
2. Mince the basil and mint. Add the herbs to the soup base and pulse to combine. Do not over blend once the herbs are added.
3. Chill the soup in the refrigerator for at least 3 hours.
4. To make the salsa, slice the blueberries and grape tomatoes in half and place in a medium-sized bowl. Add the green onion, garlic, lime juice, and salt. Mix well to combine.
5. Chill the base 2-4 hours and serve topped with the salsa and garnished with a chiffonade of mint.