By David Tanis
- Total Time
- 30 minutes, plus chilling
- Rating
- 5(382)
- Notes
- Read community notes
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.
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Ingredients
Yield:4 to 6 servings
- 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)
Ingredient Substitution Guide
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.
Ratings
5
out of 5
382
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Cooking Notes
JimF
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.
S. Talarico
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!
Tommer
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.
Suzannah Schneider
Next time I'd chop the honeydew/cantaloupe and cucumbers a bit finer, more like a dice. Otherwise, this is exquisite summer food!
Jeff
Light and refreshing. Perfect as a summertime treat. The sweetness of the soup surprises everyone as does the tang from the lime juice. Delicious.
Dawn Cam
Here in Texas this is available as a fruit cup at La Fruiteria's or street vendors, eaten out of large plastic cups-24 oz. Use Chile just a sprinkle instead of cayenne, the flavor is superb. Lime wedges on top to add tartness.
Katherine
Has anyone tried this without the honeydew/cantaloupe? Is it still worth it without? (I am mildly allergic to those melons.)
florie
Can’t get enough of this stuff! It’s addictive.I don’t purée anything. It’s an unnecessary step.I just do a smaller dice and let it chill for a bit.Perfect summer recipe
Alph
I blended the cucumber, chives, and mint in with the watermelon. I also added a handful of raw almonds (idea from another recipe). Instead of straining it, I kept the pulp and juices all together. More like a soup this way, and everybody loved it!
carol
With a perfect watermelon, this is divine. No need to sieve the melon. Ginger juice adds a subtle zing.
Cathy G.
This was very good, however next time I will take out the cayenne and add a mild yellow or young Jalapeno pepper.
Holly
We make a similar dish as a salad
Helen
Soooo easy and delicious. Used a big blender so clean up was a breeze. Today I used blueberries as I didn’t feel like running to the store- and still sooo good.
chilled watermelon soup
This is delicious and easy. I use my hand immersion blender in a deep-sided bowl. I love the kick of pepper. I followed the recipe this time. In the future, I plan to add some yogurt and some different summer fruits in place of the other melons. In addition to the basil and mint, I am going to garnish with crumbled feta and basil oil.
Ethel
I will make this again, but I will not strain the puree. I'd like to have a little more body to the soup.
Alph
I blended the cucumber, chives, and mint in with the watermelon. I also added a handful of raw almonds (idea from another recipe). Instead of straining it, I kept the pulp and juices all together. More like a soup this way, and everybody loved it!
Meg Gawler
Excellent and even better with finely grated fresh ginger.
Julia O'Reilly
I loved this summer treat. I used Vitamin to make the liquid and there was very little needed to be put thru the sieve. Time and mess saver. I made a half batch and wish I had made the full recipe HINT Do now when the mint basil and chives are plentiful. They add so much to the final blending of the flavors. It's a winner.
Tami Kurahara
Easy, quick, and tasty. Perfect for summer 2021. Using a hand blender made it a snap. Didn’t strain. I like the finer pulp. Added cilantro instead of mint to take it a little different direction.
Franco B
My wife made watermelon martinis with leftover soup, adding 1 part vodka, 2 parts soup (only step 1 liquid). Garnish with mint leaves or lime wedge...cheers
Diana
Managed to grow 2 humongous dark green watermelons and one small pale stripy one in spite of Covid and Oregon fires, but had too much melon on my hands. Tried this wonderful recipe, bought a honeydew but skipped the cantaloupe, and used my garden cucumbers, chives, mint and basil. Used the rest of the suggested ingredients, even the crushed red pepper and Maldon salt. Took some to next door and back garden neighbors. Fantastic! It was enjoyed by all - everyone asked for the recipe.
Gerry
Yes it is messy to make. My grandson asked if I had massacred a woolly mammoth - but the flavours and just sheer delight in those chilled spoonfuls are worth the mess. I paired it with Melissa Clark's recipe for Fig Tart with Caramelized Onions, Rosemary and Stilton for a light lunch on a blisteringly hot day. Key to the soup's success is really sweet watermelons and perhaps the shot of tequila suggested by my son!
Diana
We made it with cantaloupe instead of watermelon. Didn't have enough lime juice so added more vinegar. delicious. we'll make it again. And we want to try watermelon, too.
JM
Making for 3rd time this quarantine-summer. I searched for a recipe to perk up a bland watermelon and tried this. I add a dollop of plain low-fat Greek yogurt to mine when I serve. (Husband does not.) I've used finely chopped celery (no cucumbers, not worth risking going to store to get); less tomatoes; more tomatoes; honeydew/no honeydew; mint/no mint. Lime juice and the cayanne are essential to recipe along with watermelon base. Other than that, use your best judgment.
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