Chilled Watermelon Soup
- Total Time
- 30 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 7cups diced watermelon, cut into 1-inch cubes
- Salt and pepper
- Pinch of cayenne
- 1tablespoon red wine vinegar or sherry vinegar
- 4tablespoons fresh lime juice, plus lime wedges for serving
- 2cups diced honeydew melon or cantaloupe, cut into 1-inch cubes
- 2cups diced cucumber, cut into 1-inch cubes
- 2tablespoons extra-virgin olive oil
- 2tablespoons snipped chives
- Handful of small basil leaves
- Handful of small mint leaves
- Pinch of crushed red pepper (optional)
- Pinch of flaky salt such as Maldon or fleur de sel (optional)
Nutritional analysis per serving (6 servings)
125 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 2 grams protein; 677 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.
- Step 2
To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. Divide mixture evenly into chilled soup bowls.
- Step 3
Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately.
Private Notes
Comments
It was wonderful, but very messy to make. It's easier to just cut up the fruit, pour a little lime juice and vinegar on it, add seasonings, and toss in a bowl. Eliminates food processor and sieve cleanup.
A wonderful summer treat. The balance of sweet, hot, and sour is perfect. Can't wait to bring it to a summer party so I can bring the hit dish!
I made a double batch from half of a not-perfect watermelon. The strained purée concentrated and improved the flavor, and when seasoned made a delicious "broth" and striking presentation. Otherwise you just have spicy fruit salad and are missing the layers of flavor.
Love this recipe! I make it a lot — every summer, and some times in fall. My spouse isn’t really into cantaloupe, so I use strawberries, cucumbers and watermelon chunks in the broth. It’s best fresh and served as intended, but it was still really good and incredibly refreshing after an entire day of outdoor activities, like camping and seeing the Indy 500. Lime helps it taste fresh and it’s best to serve wedges on demand, even if you’re on the trail, beach or picnic.
I have made several times and it’s always good. I add little bit of grated ginger to the puree. We too are having it with Mellissa Clark’s caramelized onions nd fig tart.
Made this the other night....family loved it! Made minor changes.....put 7 cups watermelon, all of the cucumber , half the honey dew into the Vitamix, along with the lime juice, red wine vinegar, salt, mint and added a squeeze of grape fruit juice,, handful of strawberries(per my son's request) Liquified the contents, then strained into a large bowl. Added finely cubed remaining watermelon and honey dew as garnish into separate bowls for serving....and a drizzle of EVO to finish.
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