CHILLED WATERMELON SOUP RECIPE RECIPES

Name: Chilled Watermelon Soup
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 7 cups diced watermelon, cut into 1-inch cubes; Salt and pepper; Pinch of cayenne; 1 tablespoon red wine vinegar or sherry vinegar; 4 tablespoons fresh lime juice, plus lime wedges for serving; 2 cups diced honeydew melon or cantaloupe, cut into 1-inch cubes; 2 cups diced cucumber, cut into 1-inch cubes; 2 tablespoons extra-virgin olive oil; 2 tablespoons 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)

CHILLED WATERMELON SOUP RECIPE - NYT COOKING

Chilled Watermelon Soup Recipe - NYT Cooking image

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

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

7 cups diced watermelon, cut into 1-inch cubes
Salt and pepper
Pinch of cayenne
1 tablespoon red wine vinegar or sherry vinegar
4 tablespoons fresh lime juice, plus lime wedges for serving
2 cups diced honeydew melon or cantaloupe, cut into 1-inch cubes
2 cups diced cucumber, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
2 tablespoons 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)

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//schema.org, Calories 123, UnsaturatedFatContent 4 grams, CarbohydrateContent 21 grams, FatContent 5 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 652 milligrams, SugarContent 16 grams

CHILLED WATERMELON SOUP RECIPE | EPICURIOUS

Chilled Watermelon Soup Recipe | Epicurious image

Watermelon is a lycopene star — 1 cup has nearly 7 milligrams of the cancer fighter. Riesling adds a refreshing crispness.

Provided by Joe Bonaparte

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

6 pounds yellow or red seedless watermelon, diced (9 cups)
2 tablespoons chopped fresh mint
1 tablespoon sugar
2 tablespoons fresh lemon juice
1 cup lightly sweet white wine (such as Riesling) or 3/4 cup water mixed with 1/4 cup sugar
1 teaspoon chopped ginger
8 teaspoons crumbled feta
1/4 cup sparkling wine (or sparkling water)

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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