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- Dish type
- Chilled soup
Watermelon is the ultimate fruit for hot summer days, and especially refreshing as a chilled soup.
1 person made this
- 600g cubed watermelon, seeds removed
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh mint leaves
- 1 tablespoon runny honey
MethodPrep:15min ›Extra time:2hr › Ready in:2hr15min
- Place watermelon, lemon juice, mint, and honey in a blender and puree till smooth. Chill for at least 2 hours before serving.
Reviews & ratingsAverage global rating:(31)
Reviews in English (25)
This is a really good cold soup! I'm not a fan of honey, but I decided that I'd give it a shot. I omitted the mint and replaced half the lemon juice with lime juice, and I'm glad I did use the lime juice. It's a beautiful blend of tart and sweet (I used a very red, ripe watermelon). When I have mint on hand, I'll try it in this. If you want a thicker soup, make sure you blend this at a slower speed and check the consistency as you go. I chose to puree it all the way and end up with more of a liquid, which suited what I wanted. I can't wait to experiment with adding other fruits to the mix.-29 Jul 2013
8 Refreshing Cold Soup Recipes: From Creamy Cucumber to Spicy Watermelon
Well, here we are - smack in the middle of my least favourite month of the year. May, the month of water shortages and horrid heat-strokes May, when the sun seems to be corkscrewing into your skull and brewing brain-macerating headaches. Clearly, May is not the month to be stewing over hot fires and perspiring into hot stews. Instead, I present to you my saviour of the season - the cold soup.You can make cold soups out of anything, but I find certain ingredients lend themselves more to summer than others. For instance, yoghurt, watermelon, cucumber, pumpkin and all gourds are considered to be cooling ingredients by Ayurveda. This makes sense because they all have high water content. Coriander, mint, fennel, dill and cumin are herbs that are said to have incredible cooling properties too, so use these whenever you can. Plus, soup on its own, because of its high water content is ultra-hydrating - very useful since perspiration wicks all the moisture from your body during the hot season. Pair these soups with a light salad or a wrap or grilled veggies - nothing very heavy, and you're all set for the summer.
2. Chilled Melon Soup
Recipe by Chef Roopa Gulati
A chilled soup of melons, grape juice and lime that is best enjoyed with some cream on top. For the recipe, click here.
If you have a slightly more experimental turn of mind, you may add a little chopped up basil before blending. I confess this was an experiment that grew out of the fact that we have three pots of basil growing on our balcony, but it was an experiment that turned out well. The basil will stain the soup dark green, and depending on how many leaves you put in, it may also overwhelm the flavour of the pumpkin, but it will be delicious and fresh (and healthy!). You may also just add chopped basil on top as a garnish.1/2 kg pumpkin
1 big onion
5-6 garlic cloves
3 big glasses water (or stock)Method:1. Chop the pumpkin into wedges. Roughly slice onions and garlic and sauté all three together for 5 minutes.2. Dump them in the pressure cooker with two glasses of water (or a vegetable or meat broth, whichever you prefer) and cook for about 10 minutes. Leave the pumpkin inside, after you turn off the flame - it will keep cooking, even as it cools. The pumpkin should be very soft by the time you take it out of the cooker. Let it all cool.3. Add water, depending on how thick you want the soup, and blend it in your mixer. Blend well - you don't want it to feel whiskery in your mouth.4. Season well, cool the soup and serve.4. Vichyssoise
Recipe by Meher MirzaThe vichyssoise is another traditional cold soup that comes to us from France. I use a slightly bastardised version of the recipe from that grand French gastronomic tome, The Larousse Gastronomique. The original recipe calls for leeks, which I don't get, so I use spring onions, or any mild, white onion. Warning: this is no recipe for weight watchers!250 gm spring onion (white part only)
250 gm potatoes, peeled and cut into quarters
1/4 cup butter
7 cups water
Bouquet garni (I use sprigs of fresh thyme, bay leaves and parsley, all tied together with a piece of string)
200 ml crème fraiche, sour cream or heavy cream
Method:1. Slice the leeks, and soften them in the butter in a covered saucepan. Don't let them brown!2. Add the potatoes, water, season and stir. Add in the bouquet garni (the string will help you to fish it out easily, later) and bring to the boil. Cook for about 30 minutes.3. Puree the mixture in a blender, then return to the pan. Add in the cream and return to the boil, stirring frequently. Allow the soup to chill for at least hour. Serve sprinkled with chopped chives. 5. Cashew, Pineapple, Sweet Potato and Urrak Soup
Recipe by Chef Edridge Vaz, Sous Chef, Park Hyatt GoaThis cold soup brings together some of Goa's favourite ingredients including the omnipresent cashew and is perfect for a hot summer's afternoon. For the recipe, click here.
Recipe by Chef Vicky RatnaniChopped vegetables blended with red wine vinegar, parsley, bread and tomato juice, and served in martini glasses. Cheers! For the recipe, click here.7. Spicy Watermelon Soup
Recipe by Meher MirzaA fruit soup! And what is more summery than a crisp, chilled watermelon? This is a fairly easy recipe but for the laborious deseeding of the watermelon. For the recipe, click here.
8. Cold Cream of Green Pea Soup
Recipe by Chef Prem Kumar PogakulaAn easy to make pea soup with the goodness of yogurt to cool you down. For the recipe, click here.
About the author: Meher Mirza is an independent writer and editor, with a focus on food and travel. Formerly with BBC Good Food India, she loves anime, animals and artsy things but also comics, technology and death metal.Disclaimer: The opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same.
- 4 cups seedless watermelon (cube 1 cup into 1/2-inch pieces)
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 1 teaspoon salt or more to taste
- 1 to 2 cloves minced garlic
- 1 cup ripe tomato, cubed into 1/2-inch pieces
- 1 cup peeled or unpeeled seedless cucumber, cut into 1/2-inch pieces
- 1/2 cup sweet yellow or orange pepper, cubed into 1/2-inch pieces
- 3 tablespoons minced red onion
- 1 tablespoon balsamic or red-wine vinegar
- 1/4 cup extra-virgin olive oil
- Optional: 1 tablespoon finely chopped seeded jalapeno pepper
- Pepper to taste
- 2 tablespoons minced cilantro or dill or parsley
- Pinch sugar
Purée 3 cups watermelon and transfer to a large nonmetallic bowl. Add lime juice, lime zest, salt, garlic, tomato, cucumber, green pepper, red onion, vinegar, oil, fresh herbs of choice, sugar, and jalapeno, if using, and 1 cup cubed watermelon. Mix well.
Chill until serving time. For a pretty presentation, fill martini glasses with the gazpacho and garnish with a slice of lime and fresh herb sprig, if desired.
Watermelon Gazpacho Soup Recipe
This watermelon gazpacho is a perfect summer soup! So delicious and refreshing!
Watermelon gazpacho is a fun twist on a classic tomato gazpacho soup. The addition of watermelon makes this chilled soup even more summery!
This mouthwatering soup will quench your thirst and satisfy your craving for fresh deliciousness! Bursting with fresh fruit and vegetable flavors, this watermelon gazpacho tastes amazing!
Watermelon gazpacho is so nutritious, it&rsquos like a power smoothie in a soup form! It is packed with vitamins and antioxidants from all the fruits and vegetables that make up this amazing soup!
Here are the ingredients of watermelon gazpacho: watermelon, tomatoes, garlic, onion, cucumbers, jalapeno, parsley and fresh lime juice. I told you it was packed with nutrition :) So healthy and delicious!
Another awesome thing about watermelon gazpacho is that it&rsquos a no-cook recipe. You don&rsquot have to cook the gazpacho, all you need to do to make it is blend all the ingredients in a blender!
There are two advantages of this recipe being no-cook. The first advantage is that this watermelon gazpacho maintain the maximum nutrition as no vitamins are destroyed by cooking! Raw fruits and vegetables are so good for you! The second advantage is that the less cooking, the less work for you :) Also, you won&rsquot have to deal with the heat from the stove on a hot summer day!
Chill yourself with this mouthwatering watermelon gazpacho, you&rsquoll love it! You can serve gazpacho as an appetizer soup followed by another main course, or you can serve it as a light main dish with a loaf of fresh crusty bread &ndash delicious!
If you like this easy watermelon gazpacho soup, you will also love these easy recipes:
Watermelon Feta Salad &ndash sweet and savory? Bring it on! Watermelon and Feta cheese go really well together and make an epic summer salad!
Homemade Watermelon Popsicles &ndash these refreshing ice pops are filled with fresh watermelon, lime and raspberries!
Chilled Peach Soup &ndash this summer peach soup is made with fresh peaches and is so full of flavor!
Easy Peach Cobbler &ndash made with fresh sweet peaches, this is a perfect summer dessert!
Tomato Mozzarella Caprese Salad &ndash I love this tomato mozzarella basil salad! Such freshness and yum!
25 Best Summer Soup Recipes for Weeknight Cooking
During the summer months, dinner recipes usually consist of some type of grilling and a classic BBQ side or two. You may even find yourself tossing a crisp summer salad onto the menu. But have you ever thought about serving soup in the summer? While you may not associate a bowl full of soup with the warm-weather months, these summer soup recipes will change the way you think about the dish altogether. We rounded up one-pot recipes, blender soups, and even chilled soups, all of which are perfect for days when you don&rsquot want to fuss around the kitchen. Best of all, most these summer soups take full advantage of seasonal produce, like tomatoes, zucchini, corn, and even watermelon. Next time you're planning a summer picnic or BBQ, consider adding one of these refreshing recipes to the menu.
Gazpacho is a classic! It takes summer&rsquos best veggies&mdashtomatoes, cucumbers, zucchini and onions&mdashand blends them up into an easy cold summer soup. Serve it as an appetizer, lunch, or light dinner with a slice of grilled bread.
This veggie-forward soup is a colorful addition to your summer dinner menu . Don&rsquot forget to save the tips of the asparagus to use as a garnish!
If you love turkey burgers on the grill, give this soup a try. It&rsquos a simple one-pot dinner loaded with fresh veggies, ground turkey, and spices.
We know spending time over a hot stove isn't ideal in the summer, but this creamy tortellini soup is worth it.
These thick, stewed black beans are delicious on their own, but they&rsquore even better when topped with a variety of fresh, summery fixins&rsquo: diced peppers, avocado, and sour cream to name a few.
No pre-cooking, no sautéing, and no browning means that you don&rsquot even need to turn on the stove for this soup recipe. Just throw all the ingredients into the slow cooker for an easy dinner.
Serve this easy chowder with a slew of toppings, or set them all out for a DIY-style dinner. Just don&rsquot forget the tortilla chips!
You&rsquoll get your fair share of summer veggies with this rustic soup. It&rsquos loaded with zucchini, summer squash, mushrooms, carrots, and green beans. To give it a kick, try adding some crushed red pepper flakes.
Make the most of one of summer&rsquos most popular veggies: sweet corn! This summertime classic takes fresh corn, bacon, and a cheesy broth and serves it up in a hearty bread bowl.
There&rsquos nothing like a slice of watermelon on a hot day, so this refreshing melon soup is sure to hit the spot. We especially love the small salad of cucumber, watermelon and cantaloupe used to garnish the top.
Get the recipe at A Spicy Perspective.
Make this recipe as soon as you see yellow squash start to appear at your farmer&rsquos market or grocery store. It&rsquos a great way to add summer veggies to your dinner table.
Get the recipe at My Forking Life.
This brothy fish soup looks fancy, but it&rsquos surprisingly easy to make. Serve it over rice or with crusty bread for dipping.
Get the recipe at Zestful Kitchen.
This gazpacho uses fresh, sweet corn instead of your typical tomato. Pair with a light salad and some grilled chicken for a hearty summer meal.
Get the recipe at Spoon Fork Bacon.
Put a new spin on taco night with this bold, Tex-Mex soup. Use whatever ground meat you have on hand (beef, turkey, or pork) or skip the meat altogether and just use beans.
Get the recipe at Grandbaby Cakes.
This classic French soup has endless variations. Serve it warm with crispy bacon, or chill it for a cold soup (also called &ldquoVichyssoise&rdquo).
Get the recipe at Once Upon a Chef.
Refreshing cucumber and creamy avocado make the perfect pair for this summer soup recipe. (It would also make a great dip for crudité!)
Get the recipe at The Simple Veganista.
This seafood-based soup will have you feeling like you're beachside &mdasheven if you&rsquore just in your own backyard). It&rsquos thick, creamy, and full of fresh-from-the-ocean flavor.
Get the recipe at Immaculate Bites.
Serve this light and creamy soup as an appetizer for your next warm-weather occasion! Just pour the soup into glasses and add a small serving spoon.
Get the recipe at Gourmande in the Kitchen.
Elote (a.k.a Mexican street corn) is a popular grilled corn-on-the-cob dish that&rsquos slathered in mayo, spices, lime juice, and cheese. This twist on the classic summer side dish has all those delicious spicy flavors, just in a hearty bowl of soup.
Get the recipe at Meiko and the Dish.
This spicy summer soup uses ingredients that are typically found in salsa (jalapeños, cilantro, and tomatillos), plus cucumber for a refreshing twist. For the ultimate summer flavor, char the tomatillos and peppers on the grill.
Get the recipe at Love and Lemons.
Pretty in pink! This sweet-and-sour soup is a variation of borscht that&rsquos served cold instead of hot. It&rsquos a pretty to look at, too, thanks to its bright pink color and hard-boiled egg on top.
Get the recipe at An Edible Mosaic.
Unlike some soups which use canned tomatoes, this summery version uses fresh, garden-ripe tomatoes instead.
Get the recipe at Live Eat Learn.
Use up your bumper crop of zucchini with this end-of-summer zucchini and sausage soup. It combines both fresh and pantry ingredients for an easy one-pot dinner.
Get the recipe at Little Broken.
This summer berry soup offers surprising pops of color and flavor! It&rsquos the perfect way to cool down throughout the warm-weather months.
Get the recipe at Lemon Tree Dwelling.
Lemongrass adds a fragrant citrus-y quality to the soup, but if you don&rsquot have any, you can also use extra lime juice and lime zest instead. Depending on what you&rsquore in the mood for, you can serve this creamy soup warmed or chilled.
Watermelon Gazpacho Soup Recipe
Watermelon Gazpacho Soup is packed with fresh watermelon, cucumber and Southwest spices(add a jalapeño if you dare)then topped with tangy feta cheese crumbles for a refreshing spin on an the classic watermelon feta salad. This easy, healthy soup will become one of your favorite Summer Recipes.
If you are looking for a cool and refreshing way to serve watermelon without the sticky mess, this is the recipe you are looking for! It’s a great recipe to make in advance and keep chilled until the par-tay starts.
Watermelon Gazpacho Soup is a fun and refreshing dish for a summer picnic or pool party. You can dress it up in shot glasses for a classy appetizer for an evening cocktail party.
Did I mention that it Watermelon Gazpacho Soup is healthy and low calorie? Keto friendly and vegetarian?
This recipe was originally posted by my sister, Donna Kelly on the 4th of July way back in 2011. It has been a reader favorite ever since. Donna is known for her fun and imaginative holiday recipes like this one.
I have updated her post to our include our new printable recipe plugin so that the recipe is easier for you to print out and save to your own recipe collection.
Here is Donna’s original post:
Yes, I missed her gazpacho-eating days.
Anne, my daughter, co-blogger and culinary muse, grew up in Colorado with a mom who made gazpacho (described here recently) and she downed it by the gallon.
I missed those years after she was placed for adoption. Turns out that I, too, was still a kid and had some growing up to do before I was capable of being the mom she deserved.
Since we reunited in 1999, Anne very graciously welcomed me into her life and we began cooking our way along, making up for lost time all the while chopping, stirring, braising. More importantly for purposes of this blog, we are both adventurous in the kitchen and love taking ordinary foods and tweaking them, making a whole new creation we never thought possible. Kind of like us.
So here, as a tribute to you Anne, is a fresh take on gazpacho made with the winning flavor combo of watermelon and feta. If you would have been in my kitchen with me today, I am certain we would have made this exact dish together. Tasting and laughing as we went.
I had leftover watermelon and thought of making a watermelon feta salad, which I have eaten many times in restaurants. But then I thought of Anne’s recent gazpacho post, and decided to throw caution to the wind and whirl a batch of gazpacho in my food processor.
This will surprise you – I mean, how could something that looks like salsa in a bowl taste sweet and summery and refreshing? Well, it just does.
Happy Fourth Everyone!
This recipe was originally posted by my sister, Donna Kelly on the 4th of July way back in 2011. It has been a reader favorite ever since. Donna is known for her fun and imaginative holiday recipes like this one.
I have updated her posts to our include our new printable recipe plugin so that the recipe is easier for you to print out and save to your own recipe collection. Keywords have been included to make the recipes easier to find.
You can find more of Donna’s recipes here on Everyday Southwest or you can find her at her blog, ApronStringsBlog.com
Everyday Southwest on Social Media-
If you have any questions about this recipe or any other question about Southwest food, please leave a comment here on the this post OR can alway me on Everyday Southwest’s Facebook Page.
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Sip your way through summer with these 5 refreshing gazpacho recipes
Rich tomato sauces, braised chicken, beef cooked low and slow in wine . . . we want none of it. It’s just too hot! Enter gazpacho, a chilled soup with Spanish roots, that’s sure to cool you down instead of slow you down.
This summer soup, often made with tomato, cucumber, onion, stale bread, olive oil and sherry vinegar, can be tweaked to include an interesting variety of vegetables, and in some cases even fruit. Here are some veggie-packed gazpachos from our archives as refreshing as they are versatile.
José Andrés’s Gazpacho, above. This is the most well-known type of gazpacho, which hails from Andalusia. This gazpacho takes it to the absolute basics, best made with peak-season ingredients and traditional preparation. Start with this one before you try others.
Beet Gazpacho. Roasting beets brings out their sweetness and a texture that, once blended, adds a lovely creaminess to this chilled soup. It’s a summery blend between gazpacho and borscht, with a bright and delightful hue.
Pea, Ricotta and Mint Gazpacho. Peas, ricotta and mint are a classic combination, but instead of a sauteed side, they come together in a pale green, chilled soup. You can use fresh or frozen peas for this one.
Peach Gazpacho. Peach season is nigh! Juicy, sweet and golden, these are the stone fruit folks eagerly wait for at the market. But no matter what, you’ll end up accidentally grabbing a few that are less than perfect. This gazpacho is the perfect place to let those imperfect ones shine.
Watermelon-Tomato Gazpacho. Watermelon and tomato can make a great salad to accompany grilled meats. They have the same effect in soup form as a refreshing summer sipper. Serve before you pop steaks on the grill to get appetites going.
How to freeze watermelon?
- The best way to freeze watermelon is to peel it, cut into chunks.
- Spread them out on a baking sheet lined with parchment paper and put them in the freezer.
- Freeze for a couple of hours or until they are firm.
- Put the chunks in a freezer-safe container or a freezer-safe storage bag.
When I buy a watermelon what I usually do is cut it all up and put some in the fridge and some in the freezer. That way when the kids want something cold-refreshing-delicious I can take it out of the freezer and make a quick sorbet for them.
Also, having frozen watermelon is a lifesaver when I’m completely exhausted from the summer’s heat, and I want to be a little bit lazy…because the “hard” part of cutting up the watermelon is done.
Chilled Watermelon Soup with Mint and Ginger
Carla Pellegrino serves this refreshing sweet soup as a palate cleanser, but we were tempted to make larger servings to enjoy for dessert on hot summer evenings.
- 8 cups diced (1/2-inch pieces) watermelon (about 1 pound)
- 1 3/4 cups granulated sugar
- 3/4 cups water
- 1 tablespoon fresh grated ginger, divided
- 8 leaves fresh mint, washed and dried
- 3 cups crushed ice
- 3/4 cup finely diced honeydew melon, chilled
Place the diced watermelon in the freezer and freeze until solid, about an hour.
Place 6 soup bowls in the freezer to chill while you prepare the soup.
Combine the granulated sugar, water, and 1 1/2 teaspoons of the ginger in a heavy-bottomed sauce pot. Bring to a boil over medium heat, then lower the flame and simmer for 2 minutes. Remove from the heat.
Prepare an ice bath in a large bowl and set another bowl inside it.
Purée the frozen watermelon and the remaining ginger in a blender. Remove the center of blender&rsquos lid and, with the blender still running, carefully pour the hot sugar syrup into the blender. Continue blending until everything is liquefied, about 1 minute. Add the mint and blend for another minute.
Pour the soup into bowl that&rsquos sitting in the ice bath. Using a ladle, skim any foam from the soup&rsquos surface.
To serve, place 1/2 cup of crushed ice in the bottom of each chilled soup bowl. Top each mound of crushed ice with a heaping tablespoon of diced honeydew melon. Fill the bowls with chilled watermelon soup.
The top 10 health benefits of watermelon
1. Watermelon is an excellent source of vitamin C and a very good source of vitamin A, particularly through its concentration of beta-carotene.
2. The beautiful red watermelon is also a source of the potent carotene antioxidant which is called lycopene. These antioxidants travel throughout the body neutralizing free radicals. The lycopene, which gives fruits the attractive red color that we find in watermelon, can help reduce the risks of cancer.
3. One of the surprising health benefits of watermelon is that it contains higher concentrations of lycopene than any other fresh fruit or vegetable. So it’s great for preventing macular degeneration, stroke, diabetes, and osteoporosis.
4. Watermelon is a fruit that is rich in electrolytes sodium and potassium… nutrients we lose through our perspiration. This makes watermelon slices a great snack choice for kids in the summer. It’s much healthier than store bought sugar- and food coloring-laden electrolyte drinks.
5. The fruit is rich in the B vitamins necessary for energy production. Food experts recommend watermelon as a source of vitamin B6, vitamin B1, and magnesium. Because of its higher water content approximately ninety percent and calorie value it is ranked more valuable than other fruits.
6. Watermelon has a special cooling effect and is exceptionally high in l-citrulline, an amino acid that our bodies use to make another amino acid, arginine, which is used in the urea cycle to remove ammonia from the body.
7. The antioxidants in watermelon help reducing the severity of asthma. It also reduces the risk of colon cancer, asthma, heart disease, rheumatoid arthritis, and prostate cancer.
8. It is a good source of thiamin, potassium and magnesium which protect our body from diseases.
9. Watermelon is fat free but helps energy production.
10. Studies show the amino acid l-citrulline in watermelon can reduce muscle soreness. Athletes who drank watermelon juice experienced improved heart rates that were more beneficial for muscle recovery, less overall soreness, and fewer muscle aches (source).
When the heat of summer tires us with thirst, eating this fruity paradise is a safe alternative to taking energy drinks. Since it contains high water quantity, it helps hydrate the body where caffeinated drinks can easily dehydrate.
Watermelon also makes an excellent soup for helping the postpartum mother heal.
After giving birth, it’s essential to replenish lost waters and also increase the alkaline levels in the body. This refreshing watermelon soup is packed with vitamin A & C and has powerful natural antioxidants that will help support a healthy baby through mom’s breastmilk.
Below is a recipe for an easy to make this delicious, refreshing soup that also goes well with fresh mint.