Chilled Cucumber and Melon Soup with Yellow Tomato Ice

This slightly sweet, prettily pink cold soup is a perfect way to spark customers’ tastebuds during hot, sultry weather.  Refreshing as a starter, Ontario Greenhouse Cucumbers and Tomatoes make it a prime reason to dine out.

Ingredients  

¼ cup water

2 tbsp granulated sugar

¼ cup fresh lime juice

7 cups ½-inch chunks peeled seedless watermelon

2 cups finely diced Ontario Greenhouse Cucumber

½ tsp salt

Yellow Tomato Ice (see below for recipe)

Method

1. Combine water and sugar in saucepan. Bring to boil over medium high heat; stir in lime juice.  Cool then chill.
   
   
2. Working in batches, place watermelon in blender or food processor, cover and blend until smooth.  Spoon off foam, if desired.  Stir diced cucumber, lime mixture and salt into watermelon purée.  Cover and refrigerate until cold.  Taste and adjust seasoning if necessary.
   
   
3. For each serving, ladle about ½ cup of soup into chilled soup bowl and garnish with about ¼ cup Yellow Tomato Ice.

Makes 12 servings.  

Yellow Tomato Ice

Ingredients  

9 small yellow Ontario Greenhouse Tomatoes

4 tsp granulated sugar

1½ tsp lemon juice

1 tsp grated orange zest

1 tsp minced fresh gingerroot

¾ cup diced peeled and seeded red Ontario Greenhouse Tomatoes

Method

1. Core and quarter yellow tomatoes.  Working in batches, place tomato quarters in blender or food processor; cover and blend until smooth.  Strain through a coarse sieve; discard residue.
   
   
2. Combine yellow tomato juice, sugar, lemon juice, orange zest and gingerroot in saucepan.  Cook over medium high heat 2 minutes.  Remove from heat, cool to room temperature then chill thoroughly.
   
   
3. Pour chilled mixture into ice cream maker*, stir in diced red tomato.  Freeze according to manufacturer’s directions.

Makes 12 servings.

  *   Or pour mixture into chilled, shallow metal pan; cover and freeze about 2 hours or until almost solid. Break into pieces and transfer to blender or food processor; purée until smooth.  Stir in diced red tomato and spoon into an airtight container.  Cover and freeze until firm.  Soften in refrigerator 20 minutes before serving.

Recipe compliments of Ontario Greenhouse Vegetables Growers