May/June 2006
- 1 pound watermelon
- 1/4 pound peeled cucumber
- 1 teaspoon tarragon
- 1 tablespoon muscatel vinegar
- 1 tablespoon lime juice
- Heavy pepper
- Light salt
Place watermelon, cucumber, tarragon, muscatel and lime juice into a blender. Purée until very smooth. Season the soup with a good amount of black pepper and a pinch of salt. Serve in chilled bowls with a drizzle of smoked paprika oil and some micro-tarragon (although any micro-greens will do).
