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From our astrology cookbook SIGNS AND SEASONS (Harpercollins) - here is a chilled soup infused with the sweetness and heat of the sun….a light-filled energy dish that will cool and compliment the season.


with garlic croutons and mint leaves

Serves 8

for the soup:

4 cups seeded, chopped watermelon

4 large beefsteak tomatoes, peeled and chopped

1 cup chopped scallions

20 basil leaves

1 teaspoon chopped jalapeno pepper

½ cup chopped parsley

2 tablespoons tomato paste

¼ cup lemon juice

½ cup olive oil

1 teaspoon celery salt

1 teaspoon black pepper

for the croutons:

2 cups focaccia bread, cut into ½-inch dice

¼ cup olive oil

2 cloves garlic, minced

½ teaspoon onion salt

pinch of cayenne

for the garnish:

mint leaves

Place all the ingredients for the soup in a large blender or food processor and blend smooth. Refrigerate.

Preheat an oven to 400F. In a mixing bowl, toss the bread cubes with the olive oil, garlic, onion salt, and cayenne, distributing ingredients evenly. Turn onto an oven-tray and bake, shaking and repositioning frequently, until crisp and evenly golden brown, about 5 to 7 minutes.

To serve, ladle the soup into individual bowls. Garnish with croutons and mint leaves.

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