Description Edit

The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.

Ingredients Edit

Directions Edit

  1. Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl.
  2. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl.
  3. Puree another 3 cups and add to the bowl.
  4. Stir in the remaining diced mixture.
  5. Serve at room temperature or chilled.
  6. Make ahead tip: Cover and refrigerate for up to 1 day.

Notes Edit

  1. Melon selection and storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.

Nutrition information Edit

Per serving:

  • 116 Calories | 5g Fat (1g Sat, 4g Mono) | 0mg Cholesterol | 18g Carbs | 2g Protein | 2g Fiber | 296 mg Sodium
  • Nutrition bonus: Vitamin C (110% daily value | Vitamin A (45% dv)
  • Carbohydrate serving: ½
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