The Boston Globe

Wednesday, June 29, 2005

Food  |  Page F2


Heat Wave Cookery:




Matthew Kenney and Sarma Melngailiz (she is a former Newton resident) own Pure Food and Wine, a New York restaurant that serves mostly raw food.  Now the couple's "Raw Food / real world: 100 Recipes to Get the Glow" (ReganBooks) has just come out -- and what better time than in the middle of a hot summer? 


Both chefs come from a classic French kitchen background, so their goal is to make food taste good.  In this cooling soup, they recommend using watermelon with seeds, which they consider superior to the seedless variety.


       3 cups           watermelon chunks,

                            seeded and pureed in a blender

       1 cup            watermellon,

                            seeded and coarsely chopped

       2 medium         tomatoes,

                            peeled, seeded and chopped

     1/2 medium         English cucumber,

                            peeled, seeded and chopped

     1/2 cup            red or green bell pepper,

                            seeded and chopped

       2 Tablespoons    lime juice

       1 small handful  cilantro leaves

       1 teaspoon       fresh ginger, chopped

     1/2 small          jalapeno pepper

                            seeded and chopped

       1 medium         scallion,

                            (white and 1-inch of green), chopped

       1 teaspoon       sea salt (or to taste)

                        black pepper (to taste)


In a large glass bowl, combine the watermelon puree, watermelon chunks, tomatoes, cucumber, bell pepper, lime juice, cilantro, ginger, jalapeno pepper, scallon, and salt.


Stir well.  Add pepper and more salt, if you like.


Ladle into 4 chilled bowls and serve.