How to Make Chilled Watermelon Soup
If you’re looking to impress your friends and guests this hot season, try making this delicious and easy-top-make chilled watermelon soup. Sweet yet savory, chilled watermelon soup packs a flavorful punch and is the perfect summertime appetizer.
Watermelons are at their best right around the 4th of July season. At this time of year, these melons are usually crunchy, delicious, and inexpensively priced. Many people have concerns about choosing the perfect melon to buy, so I’ve listed a few tips below to make the selection process easier.
Ingredients
This recipe is for one to two people, but it can easily be doubled and adjusted to taste as needed. Ingredients include watermelon, cucumber, tomato, red onion, garlic, jalapeño pepper, bread chunks, basil, olive oil, balsamic vinegar, salt, and pepper.
Directions
Once you have prepared the main ingredients, put them into a blender. I blend on high for approximately one minute to ensure the ingredients and bread meld into a creamy mixture. Add salt and pepper to taste and quickly reblend to mix the soup thoroughly.
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Serving Suggestions
To serve, pour into little glasses that can be sipped from or pour into bowls and eat with spoons. If you want to use the soup for an appetizer, pour the mixture into small shot glasses and serve them on a tray. Garnish with some diced cucumber and onions, and top with a basil leaf. Enjoy!
Chilled Watermelon Soup
This chilled watermelon soup is quick and easy to make, and is a great starter dish to a summer picnic or barbecue.
Ingredients
- 1 1/2 cups of watermelon chunks, de-seeded
- 1/2 cup of diced tomatoes
- 1/4 cup of diced cucumber
- 1 tablespoon of diced red onions
- 1/2 of a garlic clove, smashed or chopped
- 1 teaspoon of diced jalapeno (removed seeds & core if you want less heat)
- 1/4 cup of soft bread (if using the crusts, soak in water & squeeze out excess moisture before blending)
- 1/2 teaspoon of balsamic vinegar
- 1/4 teaspoon of olive oil
- 3-4 basil leaves
- Salt and pepper to taste
Instructions
- Place all of the ingredients in the blender. Mix on high for approximately one minute or until creamy smooth.
- Pour the mixture into glasses or bowls and allow to chill for at least an hour before serving.
- Garnish the soup with a spoonful of diced onion and cucumber, and add a basil leaf on top.
Notes
Substitutions can include: cilantro or mint for the basil; and green or red bell pepper for the jalapeno.
5 Tips on How to Pick a Ripe Watermelon
- Find the yellow spot (aka “field spot) where the melon has been ripening on the ground. Look for a matte, pale yellow color versus a shiny bright yellow or no yellow mark at all
- Dull skin is good — a shiny watermelon is typically not ripened enough
- Look for dark green and pale yellow stripes
- Buy the heaviest melon for its size. A small heavy melon is going to be juicier than a huge one that weighs the same or less
- Thump the melon! If you hear a deep hollow sound, chances are it’s a juicy, ripe melon.
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If you love watermelon, check out my delicious Spicy, Sweet Watermelon salad recipe! Also, if you make this recipe, please leave a comment below and let me know how it turns out for you! You can also share a photo of your dish on my Instagram account with the hashtag #thrivingwithless – Bon Appetit!
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