Watermelon Soup #SoupSaturdaySwappers

This delicious chilled soup is perfect for the first course eaten al fresco on a hot summer day.

The Soup Saturday Swappers are sharing Fruit Soups to enjoy for these dog days of summer........

Our friend April of Home Sweet Homestead invited us all to share Refreshing Fruit Soups this month.  What a fun theme.  Let's see what everyone shared.

Check out the Refreshing Fruit Soups other bloggers made for August 2019!

• Chilled Tomato Peach Soup by Home Sweet Homestead
• Chilled Golden Tomato Soup with Corn, Cherry Tomatoes, and Herbs by Karen's Kitchen Stories
• Watermelon Soup by A Day in the Life on the Farm
• Cream of Onion And Orange Soup by Sneha's Recipe

I can't wait to check out everyone's soups and enjoy them while the weather is still steaming hot here in Michigan!!

The soup I'm sharing today is so delicious and refreshing yet it takes only minutes to make.  A salad of watermelon, cantaloupe. cucumbers, basil and mint can be made and refrigerated.  Refrigerate the watermelon puree separately.  When ready to serve just divide the salad between chilled bowls and top with the watermelon puree.  

I am not a fan of Gazpacho.  I think it is the tomato mixture.  I love tomatoes.  I love tomato sauces.  I don't care for tomato juice unless it is used in cooking and I will pass on Bloody Mary's every time.  So I was happy to find this chilled soup recipe from the NY Times that I could serve instead of your typical gazpacho.  I think you will love it as well, whether or not you are a gazpacho fan.

#chilledsoup, #fruit, #watermelon, #cantaloupe, #cucumber, #basil, #mint,

First Courses, Soups

American

Yield: 8 Servings

Author: Wendy Klik

Watermelon Soup

prep time: 20 Mcook time: total time: 20 M

This delicious chilled soup is perfect for the first course eaten al fresco on a hot summer day.

ingredients:

• 8 c. watermelon, cut into bite size cubes
• salt and pepper, to taste
• dash of cayenne
• 1 T. red wine vinegar
• 4 T. lime juice
• 2 c. cantaloupe, cut into bite size cubes
• 1 English Cucumber, diced into bite size cubes
• 2 T. olive oil
• 4-6 Fresh basil leaves, cut into chiffonade
• handful of mint leaves, chopped

instructions:

How to cook Watermelon Soup

1. Place 2 cups of the watermelon, the cantaloupe, cucumber, basil, and mint into a bowl and toss to combine.  Add 2 Tablespoons of lime juice, 2 Tablespoons olive oil, and season with salt and pepper.  Toss again and chill until ready to serve.
2. Place the remaining watermelon into a heavy duty blender and puree until smooth.  Season with salt, pepper, cayenne, remaining lime juice, remaining olive oil and the vinegar.  Stir to combine, taste and season with additional salt and pepper, if needed.  Chill until ready to serve.
3. Divide the fruit salad into 8 chilled, shallow bowls.  Divide the watermelon puree, pouring an equal amount over the fruit in each bowl.

NOTES:

Adapted from a recipe by David Tanis for the NY Times

Calories
96.46

Fat (grams)
3.76

Sat. Fat (grams)
0.53

Carbs (grams)
16.48

Fiber (grams)
1.62

Net carbs
14.86

Sugar (grams)
12.86

Protein (grams)
1.61

Sodium (milligrams)
453.34

Cholesterol (grams)
0.00

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