Chilled Red Pepper and Watermelon Soup

Chilled Red Pepper and Watermelon Soup with Pickled Strawberries

Prepared by Chef Tamika Francis, recipe from The Rise: Black Cooks and the Soul of American Food by Marcus Samuelsson

Ingredients:

for pickled strawberries - 

½ cup sherry vinegar
1 Tablespoon granulated sugar
2 teaspoons yellow mustard seeds
2 whole cardamom pods
2 cups fresh, seasonal berries
1 small shallot, sliced ¼ inch thick

For the soup - 

4 cups cubed watermelon
2 medium red peppers, roasted, seeded and peeled
2 large ripe tomatoes, seeded and diced
1 medium cucumber, peeled, seeded and diced
Grated zest and juice of 1 lime
2 T extra virgin olive oil, plus more for drizzling
1 T sherry vinegar, plus more for taste
Kosher salt and freshly grounded pepper
¼ cup scent leaves (or mix of fresh basil & mint leaves), torn

To make the pickled berries:  Heat the vinegar, sugar, mustard seeds, and cardamom pods in a small saucepan over low heat, stirring to dissolve the sugar, 1-2 minutes.  Remove from the heat and allow the syrup to cool slightly.  Mix the berries and shallots in a medium heat proof bowl.  Pour the syrup over the berries and gently crush a few.  Let stand while you prepare the soup, or hold in a clean and airtight container.  To make the soup:  Puree the watermelon, roasted pepper, tomatoes, and cucumber in a blender until smooth. 1-2 minutes.  Stir in the lime zest and juice, olive oil, and vinegar.  Season to taste with salt, black pepper and additional sherry vinegar, if desired.  Chill the soup for at least 4 hours or overnight.  Divide the chilled soup for serving and garnish with scent leaves, pickled berries, and an additional drizzle of olive oil and cracked pepper.