Cape Gazette food writer Denise Clemons demonstrated this delicious, yet simple, recipe at the Market on August 29.
- 2 C peeled, seeded, diced tomato
- 1 peeled, seeded, diced melon (honeydew, cantaloupe, Crenshaw or small watermelon)
- 1 peeled, seeded, diced cucumber
- zest and juice from 1 citrus fruit (lemon, lime or small orange)
- 2 T minced mint
- 2/3 C sour cream
Place tomato, melon, cucumber and citrus in a blender or food processor. Puree until smooth and pour into a mixing bowl. Add sour cream and whisk to blend thoroughly. Stir in the mint and chill for at least one hour. To serve, ladle soup into bowls and garnish with mint sprig and curl of citrus peel.