Click here to printWatermelon & Coriander Soup with Cream Cheese, Tomato & Fennel Tart
Not sure about you guys, but watermelon soup with something savory belongs to my upbringing. I'm originally from Iran, and I remember bits and pieces from back in the days when I was growing up in Tehran. Watermelon and cream cheese was one of the things that has been ingrained and stamped into my memory from childhood summer Tehran times... try it out and let me know how you get on!
SERVES 4
ingredients
For the watermelon & coriander soup
- ½ watermelon meat
- 1 lemon, juiced
- 1 lime, zest
- ½ cup coriander, torn
- For the garnish - 1 cup watercress
For the tart (Base)
- 1 cup Raw Cashews
- ¼ cup macadamia nuts
- 3 tbsp flax meal (ground flax seed)
- 1 clove crushed garlic
- 1 tbsp nutritional yeast
- 2 tsp olive oil
- ¼ tsp sea salt
- 3 tbsp water
- 1 tbsp lemon juice
For the cream cheese
- 2 cups Raw Cashews, soaked for 1 – 2 hours
- ¾ cup pure water
- 1 tbsp nutritional yeast
- 2 capsules probiotic
- ¼ cup olive oil
- 3 tbsp lemon juice
For the heirloom cherry tomatoes
- 1 cup cherry tomatoes
- ½ lemon, juiced
- ¼ cup coriander, roughly chopped
- 3 tbsp olive oil
- 1 tsp Sea Salt
- 2 tsp lemon juice
- ½ medium white onion
For the shaved fennel
- ⅓ fennel, thinly sliced
- ¼ cup lime thyme, torn
method
- Step 1 :Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
- Step 2 :For the base - Press into individual tart cases* so you have a thin crust. You will find that regularly dipping your fingers in a bowl of water helps with this.
- Step 3 :Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for two hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further six hours.
- Step 4 :* Tart cases should be approx 11-cm wide and no more than about 1-cm high.
- Step 5 :For the cream cheese - Mix all ingredients in blender until smooth and creamy. Transfer to a bowl twice the liquid size with cloth over it. Leave somewhere warm for 16 hours to culture. Then refrigerate for two hours before usage.
- Step 6 :For the cherry tomatoes - Mix all the ingredients and dehydrate for two hours in a flat container.
- Step 7 :Spread one tbsp cream cheese in each tart.
- Step 8 :Arrange cherry tomatoes, shaved fennel and lime thyme with a dash of olive oil and enjoy
Article printed from Loving Earth: https://lovingearth.net/