Best Watermelon Soup Recipes

WATERMELON SOUP

Steps:

• Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate 2 hours before serving.

CHILLED WATERMELON SOUP

Steps:

• Combine 1 cup of the watermelon with mint and sugar in a bowl. Set aside. Blend remaining 8 cups watermelon, lemon juice, wine, and ginger in a blender until smooth. Let sit 1/2 hour. Strain soup; divide among 8 bowls. Top each with 1/8 cup reserved watermelon and 1 teaspoon feta.

WATERMELON SOUP

Steps:

• Combine melon, lime juice, honey, mint leaves, honey, jalapeno pepper, wine, and ginger in a blender, and process until mixture is smooth.
• Cover and chill for 4 hours.
• Serve in chilled bowls with tabasco sauce on the side.

STRAWBERRY WATERMELON SOUP

Steps:

• Add the melon and sugar to the container of a food processor or electric blender.
• Process until smooth and pureed; pour mixture into a large mixing bowl.
• Add berries to the container of a food processor or electric blender; process until smooth and pureed; pour into the bowl with the watermelon puree.
• Add the yogurt and lemon juice to the watermelon-strawberry puree; stir well to combine.
• Chill until ice cold.
• Serve in chilled bowls.
• Garnish with mint sprigs.

STRAWBERRY-WATERMELON FRUIT SOUP

Steps:

• Place watermelon, half the strawberries, the cinnamon and sugar in food processor. Puree mixture.
• Transfer mixture to bowl and stir in wine. Refrigerate for an hour.
• To serve, divide the watermelon and strawberry puree among six soup bowls or large goblets. Spoon the remaining sliced strawberries into the soup and scatter the mint leaves on top. Serve at once.

CHILLED CUCUMBER-WATERMELON SOUP

Steps:

• Combine water and sugar in saucepan.
• Bring to boil over medium high heat; stir in lime juice.
• Cool then chill.
• Working in batches, place watermelon in blender or food processor, cover and blend until smooth.
• Spoon off foam, if desired.
• Stir diced cucumber, and lime mixture into watermelon purée.
• Cover and refrigerate until cold.
• Taste and adjust seasoning if necessary.

CHILLED WATERMELON-MINT SOUP

Steps:

• Working in batches, puree 12 cups watermelon in processor until smooth. Strain puree into large bowl. Transfer 1 cup puree to small bowl; cover and chill. Whisk cornstarch into remaining puree. Bring wine and 1/3 cup sugar to simmer in large pot, stirring until sugar dissolves. Simmer 3 minutes. Add watermelon-cornstarch mixture; bring to boil, whisking. Transfer soup to bowl; stir in 2 cups mint. Cool to room temperature, whisking occasionally, about 1 hour.
• Strain soup into another bowl, pressing on solids to extract as much liquid as possible. Stir in salt and cayenne. Add more sugar, if desired. Chill until cold, at least 4 hours and up to 1 day.
• Whisk reserved 1 cup watermelon puree into soup. Ladle soup into 8 bowls. Mound 2 tablespoons cubed watermelon in center of each bowl. Drizzle soup with crème fraîche. Garnish with mint sprigs.

CREAMY WATERMELON SOUP

Steps:

• Puree watermelon in a blender until smooth.
• Add vanilla, sugar, and 3/4 of the sour cream/yogurt; blend well.
• Chill overnight.
• Garnish with remaining sour cream/yogurt and mint leaves.
• Enjoy!

CREAM OF WATERMELON SOUP

Steps:

• Puree watermelon chunks in blender until smooth.
• Add vanilla, sugar, and using an ordinary flatware soup spoon, add 3 dollops of sour cream (about 1/2 cup total), blending well.
• Taste and add a little more sugar if needed- if you added too much sour cream, you may need a little more watermelon.
• Chill overnight and serve garnished with a couple of mint leaves atop each bowl.

WATERMELON AND BERRY SOUP

Steps:

• Puree the watermelon chunks (a blender works fine) and pour the puree into a bowl.
• Starting with 1/2 a lime, add lime juice to taste.
• Add a pinch of salt.
• Cover and refrigerate until quite chilled and ready to serve.
• Seed the remaining watermelon and cut into bite sized chunks. Refrigerate until serving.
• For Frozen Berries:
• About 45 minutes before serving, in a smallish bowl toss the berries with the brown sugar and a squeeze of lime and stir. Just leave on the counter to macerate (create juice/syrup). This should allow the berries to thaw, yet not quite completely. But hey, if they totally thaw, they thaw, it still tastes great.
• For Fresh Berries:
• In a smallish bowl toss the berries with the brown sugar and a squeeze of lime and stir. Cover and place in the refrigerator to macerate (create juice/syrup). This could be done the night before.
• Before serving taste your berries and syrup and add the rosewater (or orange flower water) to taste and more lime if needed.
• To Serve: Divide the watermelon puree among chilled soup bowls and add the watermelon pieces, then the berries on top with a drizzle of berry syrup. Top with a garnish of chopped mint or lemon verbena.

SPICY SOUR CREAM & WATERMELON SUMMER SOUP

Steps:

• Mix sour cream and pepper sauce until blended. Refrigerate until ready to use.
• Combine watermelon, vegetables, mint and lime juice. Add to blender in batches; blend until smooth. Transfer to another bowl.
• Refrigerate 1 hour or until chilled. Top with sour cream. Serve with crackers.

CHILLED WATERMELON BLACKBERRY SOUP

Steps:

• Purée the diced watermelon, add lemon juice and salt, cover, and refrigerate for one hour.
• Stir together blackberries, sugar, and a few drops of rosewater. Cover and refrigerate for one hour.
• Seed the red and yellow watermelon and cut into bite-size pieces.
• Add rosewater to the cold watermelon purée, to taste. Ladle the juice into the soup bowls, then add the melon pieces, berries, and pomegranate seeds.
• Garnish with the mint and serve.

WATERMELON STRAWBERRY RHUBARB SOUP

Steps:

• In small microwavable bowl, place rhubarb, water and lime juice. Cover with sheet of plastic wrap. Microwave on High 5 minutes.
• With slotted spoon, remove rhubarb from bowl. Pour remaining juices into blender. Add watermelon, strawberries and agave nectar to blender. Cover; blend on high speed until pureed.
• Divide mixture evenly into 4 individual dessert bowls. Top each with 1 tablespoon yogurt. Serve immediately.

TOMATO-WATERMELON SOUP

Steps:

• Blend watermelon, tomatoes, almonds, shallot, lemon juice, vinegar and oil in a food processor until smooth. Divide soup among 4 bowls and top with feta, olives and mint.

CHILLED WATERMELON SOUP

Steps:

• Process the first 5 ingredients and honey (if desired) in a blender or food processor until smooth, stopping to scrape sides.
• Cover and chill for one hour.
• Serve in individual bowls with a dollop of yogurt.

CHILLED WATERMELON SOUP

Steps:

• 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.
• 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.
• 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.

WATERMELON AND FETA CHEESE SUMMER SOUP RECIPE

Steps:

• Chop the watermelon.
• Dice cucumbers.
• Blend the watermelon.
• Strain through a nylon mesh sieve to remove seeds.
• Add diced cucumber.
• Chill well until ready to serve.
• Pour chilled soup into cocktail glasses or glass bowls.
• Crumble feta cheese on top.
• Garnish with mint leaves.
• Bon Appétit!

WATERMELON BEET SOUP

Steps:

• Blend all ingredients together until smooth. For a smoother consistency, add approximately 1 cup of water. Chill for at least 6 hours. Season with fresh dill, salt and white pepper. Garnish with fresh dill.

WATERMELON SOUP WITH RED SUMMER BERRIES AND LIME

Steps:

• Remove rind and seeds from watermelon. Cut flesh into chunks, and puree in blender. Strain into bowl (there should be about 4 cups).
• Mix puree with sugar and lime juice. Chill 2 hours.
• To serve, cut blackberries and raspberries in half. Pit cherries, and cut in half. Slice strawberries.
• Divide fruits into six chilled soup bowls. Pour watermelon mixture over them, and serve immediately.

THAI-SPICED WATERMELON SOUP WITH CRABMEAT

Steps:

• Make soup:
• Purée watermelon in a blender until smooth and transfer to a bowl. (Don't wash blender.)
• Discard 1 or 2 outer leaves of lemongrass and trim root end. Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.
• Cook lemongrass, shallot, ginger, and garlic in oil in a 2-quart heavy saucepan over moderately low heat, stirring, until aromatics are pale golden, about 5 minutes. Add about one third of watermelon purée and simmer over moderate heat, stirring, 5 minutes.
• Remove watermelon mixture from heat, then transfer to blender along with chile, lime juice, and salt and blend until smooth (use caution when blending hot liquids).
• Add remaining watermelon purée and blend briefly. Season soup with more chile, lime juice, and salt if desired, blending if necessary. Pour soup through a sieve into a bowl, pressing on and then discarding any solids. Chill soup, uncovered, about 2 hours if serving cold, or reheat in cleaned saucepan.
• Prepare crab:
• Toss crabmeat with cilantro, oil, and salt.
• Divide crab among 4 soup plates, mounding in center, and pour chilled or hot soup around it.