4 jars (64 oz.) of  Green Tomatoes, roughly chopped

1 English hothouse cucumber (about 1 lb.), trimmed, coarsely chopped

1 shallot, chopped (about 1/4 cup)

1/2 jalapeño, seeded, chopped

1 teaspoon minced fresh cilantro

1 garlic clove, minced

1/2 jalapeño, seeded, finely chopped

1 T honey

1 1/2″-thick slice white country bread, cut into pieces

1/2 C extra-virgin olive oil

1/3 C fresh lime juice

1-1/2 T finely grated lime zest

1 T minced fresh basil

Kosher salt, freshly ground pepper

1/3 C of 1/4″ cubes peeled, seeded watermelon or cantaloupe (for garnish)

1 T thinly sliced fresh mint leaves (for garnish)


  1. Place first 6 ingredients in a blender; purée until smooth.
  2. With machine running, gradually add honey, then bread, then oil; purée until smooth.
  3. Transfer to a large bowl. Stir in juice, zest, and basil. Season with salt and pepper.
  4. Cover; chill until cold.
  5. Garnish soup with melon and mint and serve.