Tomato Watermelon Soup

Submitted by Debbie Gannaway from Gramma Debbie's Kitchen at Findlay Market


4 cups watermelon, seeded

2 tomatoes, ripe, but not too mushy

3 tsp. sugar

½ tsp. salt

1 red onion, quartered and thinly sliced

½ cup red wine vinegar

¼ cup extra virgin olive oil

Cracked black pepper to taste


Process watermelon and tomatoes in food processor until smooth. Work in batches that fit your processor, so you don't lose a lot of the wonderful juice from the watermelon and tomatoes.

Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, stir to blend well. Let stand 15 minutes.

Stir in onion, vinegar, and oil. Cover and chill at least 2 hours.

Top with fresh ground pepper as you serve it.