Cold Watermelon Soup Food
CHILLED WATERMELON SOUP
This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors. A little spiciness in the form of cayenne or crushed red pepper is welcome, too, as is an extra squeeze of lime juice at the table.
Provided by David Tanis
Categories dinner, lunch, soups and stews, appetizer, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 652 milligrams, Sugar 16 grams
WATERMELON GAZPACHO SOUP
Steps:
- Gather the ingredients.
- Purée 3 cups of the watermelon. Transfer to a large bowl, add the lime zest and juice, salt, garlic, tomato, cucumber, bell pepper, onion, vinegar, oil, jalapeno, if using, ground pepper, herbs, and sugar.
- Add the remaining 1 cup diced watermelon. Fold together.
- Chill until serving time. For a pretty presentation, fill clear glasses with the gazpacho and garnish with a slice of lime and a fresh herb sprig, if desired.
Nutrition Facts : Calories 131 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 357 mg, Sugar 9 g, Fat 9 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
WATERMELON SOUP
What could be better on a hot summer day than a cool soup made with fresh watermelon and mint?
Provided by lillpup
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h15m
Yield 3
Number Of Ingredients 4
Steps:
- Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate 2 hours before serving.
Nutrition Facts : Calories 84.8 calories, Carbohydrate 22 g, Fat 0.3 g, Fiber 0.9 g, Protein 1.3 g, Sodium 2.4 mg, Sugar 18.6 g
WATERMELON SOUP
A cool soup for those hot summer nights. Sweet and savory combined with tabasco on the side for those like the heat and need more kick. *cook time is chill time*
Provided by Debbwl
Categories Melons
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine melon, lime juice, honey, mint leaves, honey, jalapeno pepper, wine, and ginger in a blender, and process until mixture is smooth.
- Cover and chill for 4 hours.
- Serve in chilled bowls with tabasco sauce on the side.
CHILLED WATERMELON SOUP
You can add extra lime juice for tang, and honey for extra sweetness. If your watermelon is good and sweet, omit the honey. For a pretty presentation, garnish with watermelon balls and fresh mint sprigs.
Provided by Loves2Teach
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Process the first 5 ingredients and honey (if desired) in a blender or food processor until smooth, stopping to scrape sides.
- Cover and chill for one hour.
- Serve in individual bowls with a dollop of yogurt.
Nutrition Facts : Calories 69.2, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.4, Sodium 18.2, Carbohydrate 16.2, Fiber 0.7, Sugar 13.4, Protein 2.2
CHILLED WATERMELON SOUP
Steps:
- Combine 1 cup of the watermelon with mint and sugar in a bowl. Set aside. Blend remaining 8 cups watermelon, lemon juice, wine, and ginger in a blender until smooth. Let sit 1/2 hour. Strain soup; divide among 8 bowls. Top each with 1/8 cup reserved watermelon and 1 teaspoon feta.
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- In a blender, puree the diced watermelon with the fresh lime juice, chervil leaves and extra-virgin olive oil until the mixture is very smooth. Set a fine-mesh strainer over a large bowl and strain the watermelon puree, pressing very lightly on the solids to extract the watermelon juice without pushing the pulp through.
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