Chilled Watermelon Soup
Published August 1, 2017
Karsten Moran for The New York Times
- Total Time
- 30 minutes, plus chilling
- Rating
- Comments
- Read comments
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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)
Nutritional analysis per serving (4 to 6 servings)
22 grams carbs; 125 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 2 grams fiber; 677 milligrams sodium; 2 grams protein; 16 grams sugar
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.
Private Notes
Comments
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.
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!
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.
Love this recipe! Make it every year for the Indy 500 and many times throughout the summer besides. Only change is to use another tablespoon of vinegar, take out the honeydew because it is gross in my opinion and replace with diced strawberries.
It was delicious! Added a little crumbled feta on top that made it pop.
Starting with 595gm in no way will lead to 945ml as 1L of water is 1gm, there must be an error in the recipe