Easy Chilled Watermelon Soup

Here’s another red and blue recipe to go along with that cake.

I really can’t take credit for the idea of this soup at all; it was one of those cases when you go to a restaurant and try something and think, “Hey, I can make that!” I would never have thought a sweet watermelon soup could be a good appetizer but the balance of herbs and a touch of sour watermelon make this soup a lot more than just sweet.

As soon as I bought a watermelon I cut up half and made this soup with a slight smile on my face realizing it was just as good as from the restaurant. With bright and vibrant colors, it seemed perfectly fit for this week. Unfortunately the one thing it’s missing is white, but I’m sure it’d be welcomed at any (very fancy) 4th of July party.

Be careful not to put too much watermelon in your food processor or it will overflow and you’ll have watermelon juice all over your counters. Trust me; I know from experience. Taste the soup at every step and add more herbs depending on your personal preference.

Chilled Watermelon Soup

Prep time: 20 minutes

Cook time: 0 minutes

Ingredients(Makes about 4 servings):

• 1/2 large watermelon
• 2 Tablespoons sugar
• Juice from 1/2 lime(about 1 Tablespoon)
• 1/4 teaspoon salt
• 4-8 mint leaves, chopped finely
• 4-8 basil leaves, chopped finely
• Blueberries, raspberries, and herbs to garnish

Method:

1. Cut the watermelon away from the white pith into smaller chunks between the size of a golf ball and a baseball.
2. In small batches, blend the watermelon chunks in a food processor until smooth. Keep in mind that as the watermelon blends it turns into a liquid and so will overflow easily.
3. Pour the watermelon puree in a large bowl. Repeat until all the watermelon has been used up.
4. Add the sugar, lime, salt, and chopped herbs into the soup. Mix well.
5. Let the soup chill in the refrigerator for at least 2 hours, preferably overnight.
6. Ladle into dishes, garnish, and serve cold.

Soup’s on.