Chilled Watermelon Soup
Refreshing and light, this watermelon gazpacho is the perfect summer soup! Made with fresh watermelon, tomatoes, cucumber, and basil, it’s a slightly sweet but mostly savory dish that’s served chilled. Perfect as an appetizer or a light meal, this gazpacho is easy to make and comes together in minutes. Let it rest in the fridge to enhance the flavors, then enjoy it cold on a hot day. Great for meal prep, cookouts, or anytime you need a no-cook summer dish!
Servings 4
Calories 86kcal
Ingredients
- 7 cups watermelon
- 1 pint cherry tomatoes
- 1 English cucumber
- 1/2 red onion
- 2 limes, juiced
- 2 tbsp. extra virgin olive oil
- 1/3 cup basil leaves (about 25-30 leaves)
- 1/2 tsp sea salt
Instructions
- Reserve 1/4 of the watermelon, cucumber, red onion and tomatoes for the topping.
- Add the rest of the ingredients to the blender. Blend on high until smooth.
- Chop the reserved vegetables into small cubes for topping.
- Store the blended soup in the fridge for 2-4 hours to allow the flavors to come together. Store the cubed topping separate until serving.
- When ready to serve, add the soup to the serving cups or bowls. Spoon the topping over the soup and serve cold.
Notes
Top tips:
- I recommend using English or persian cucumbers. They have thin skin and small seeds. If using a garden cucumber, peel the skin and remove the seeds.
- Use seedless watermelon
- Let it chill at least 2-4 hours for best taste and to help cool it down.
- Great for meal prep - make up to 5 days in advance.
Nutrition
Calories: 86kcal | Carbohydrates: 20g | Protein: 2g | Fiber: 2g | Sugar: 13g