It’s almost the end of September and yet I find myself holding on to the heels of summer. Feeling like I was running out of precious time I loaded up on heirloom tomatoes, corn and peppers from the farmer’s market last weekend. Feeling inspired by the produce I wanted to keep things very simple but unique at the same time. I tried out the combination of tomato and watermelon. I had felt hesitant about this pairing when I’ve seen it on menus before but I knew with sweet heirloom tomatoes it would be delicious.
I skinned and pureed reddish hued heirloom tomatoes and seasoned it with fleur de sel and freshly cracked black pepper and placed it in the fridge to chill. I plated cubed watermelon in a soup bowl with basil, minced habanero, lemon oil and freshly cracked black pepper. The soup was poured at the table. I forgot to take a picture after the pour though because I was in such a hurry to eat it. Summer is staying alive in my kitchen at least a little while more.
