Serves 5
15 min
Summer Watermelon Soup
Recipe GLPR2bace33c3ee37e
A refreshing chilled soup that celebrates summer's sweetness with fresh watermelon, cool cucumber, and a bright kick of lime and jalapeño. This light, vibrant dish is finished with peppery olive oil and makes a perfect starter or light meal on warm days.
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Ingredients
3 pounds watermelon, cut into chunks
1/2 cucumber, peeled
1 lime, juiced
1 jalapeño pepper
3 tablespoons extra-virgin olive oil
Salt to taste
Black pepper to taste
Directions
Cut the watermelon in half and remove the flesh in chunks, discarding any seeds you encounter. You should have approximately 3 pounds of watermelon pieces.
Peel the cucumber completely, then roughly chop it into large pieces.
Slice the jalapeño in half lengthwise and remove the seeds and white membranes if you prefer less heat, or leave them in for a spicier soup. Chop the jalapeño into small pieces.
Place the watermelon chunks, peeled cucumber pieces, and chopped jalapeño into a blender in batches if necessary. Blend until completely smooth and no chunks remain.
Pour the blended mixture through a fine-mesh strainer into a large bowl, pressing gently on the solids to extract all the liquid. Discard the pulp.
Squeeze the lime and add the fresh juice to the strained soup. Stir well to combine.
Season the soup with salt and freshly ground black pepper to your taste, stirring until fully incorporated.
Drizzle the extra-virgin olive oil over the top and gently stir to incorporate. Chill in the refrigerator for at least 1 hour before serving, or serve immediately over ice.
Divide among bowls and serve cold as a refreshing appetizer or light course.
