Step 1: Ready Your Tools & Ingredients
- cutting board
- some knives
- a little spoon
- a fork (not pictured)
- a wooden spoon (not pictured)
- a soup pan and frying pan (not pictured)
- an immersion blender (not pictured)
Ingredients for two persons:
- 1/2 water melon
- 1 lime
- 1 onion
- 1 avocado
- some assorted nuts (I used almond, hazelnut & pine nuts)
- some olives
- some capers
- 100g feta
- spices: tarragon, dill, paprika (mild or hot to your preference) and black pepper
- butter, olive oil
- 1 clove of garlic
Step 2: Fry (sauté)
Take your skillet and fry them both over low heat in some butter and olive oil.
Step 3: Cook & Purée
- juice of a lime
- some chopped olives (I used 6)
- half an avocado
- the sautéed onions with nuts
- pepper, salt, dill, tarragon and paprika
When it has cooked long enough for the watermelon to have released quite a bit of its water (5 to 10 minutes), blend it together with a stick blender. Don't blend too long: you want to keep a few intact pieces of delicious watermelon still in there.
Step 4: Butter & Bread
Bake your bread (if you buy "bake off", like I do)
Step 5: Present & Eat!
Serve soup in soup bowls and add feta/avocado mixture on top.
We ate the soup lukewarm, which suited our moods and the weather, but it can be eaten hot or cold as well, whichever you like. The soup is rich, warm and soft in taste; we loved it!
The garlic butter is a bit more piquant, especially because of the raw garlic. Personally I think herb butter can be made with any herbs you fancy, as long as you use real butter and the right amount of salt.
I would have used the contest's challenge ingredient, chervil, in both the soup and the garlic butter, but our supermarket was fresh out of it. It would have been lovely with both, I'm sure of it. Instead I used tarragon, which isn't too far away from it, taste-wise.