Matthew Kenney and Sarma Melngailis (she is a former Newton resident) own Pure Food and Wine, a New York restaurant that serves mostly raw food. Now the couple's ''Raw Food/real world: 100 Recipes to Get the Glow" (ReganBooks) has just come out -- and what better time than in the middle of a hot summer? Both chefs come from a classic French kitchen background, so their goal is to make food taste good. In this cooling soup, they recommend using watermelon with seeds, which they consider superior to the seedless varieties.
|3||cups watermelon chunks, seeded and pureed in a blender|
|1||cup seeded watermelon, coarsely chopped|
|2||medium tomatoes, peeled, seeded, and chopped|
|1/2||English cucumber, peeled, seeded, and chopped|
|1/2||cup red or green bell pepper, seeded and chopped|
|2||tablespoons lime juice|
|1||small handful cilantro leaves|
|1||teaspoon chopped fresh ginger|
|1/2||small jalapeno, seeded and chopped|
|1||scallion (white and 1-inch of green), chopped|
|1||teaspoon sea salt, or to taste|
|Black pepper, to taste|
2. Ladle into 4 chilled bowls and serve.
Adapted from''Raw Food/real world"