This watermelon soup recipe is a tropical explosion in a bowl. In fact, if you could capture the essence of a Caribbean blowout in a flavor, this soup would have it. Chef Annette Tomei created it for us on the fly from random ingredients she found in our test kitchen refrigerator. (And we’re lucky she did!) We’ve made it many times since. In fact, it’s not only a go-to dish to lighten up a summertime party, it’s also a nutrition-packed pick-me-up for those days you’re in the dumps.
It’s an incredibly nutritious and vibrant combination of colors and flavors. It’s also easily modified to make a vegan version. Just substitute vegan yogurt for the Greek yogurt, or omit it entirely, (although we love the tang yogurt brings to the final recipe).
You know what they say about watermelon…
And what’s not to love about watermelon soup? You know what they say about watermelon…(If you don’t, check out our fun facts on why the man in your life may need more watermelon.)
This watermelon soup recipe offers an incredible array of vibrant colors, textures and flavors. To make a vegan version, use vegan yogurt or omit it entirely.
- 1 lb cubed watermelon weight after cleaning
- 1 English cucumber peeled and cut into large chunks
- 2 teaspoons kosher salt
- juice of 1 lime
- 2 teaspoons sherry vinegar
- 1 tablespoon Greek yogurt plus more for garnish, optional
- Optional extra virgin olive oil for garnish
- 1/2 cup small dice of jicama
- 1 tablespoon chopped fresh basil
- 1 tablespoon lemon or lime juice
- 1/4 teaspoon kosher salt
- 1/4 cup chopped roasted almonds
- 1 tablespoon cacao nibs optional
In blender, combine watermelon cubes, cucumber, lime juice, and salt.
Pulse until broken down then blend on high until well pureed. Pour into a mixing bowl.
Whisk in 1 tablespoon yogurt and the sherry vinegar.
Adjust seasoning as necessary.
Combine all ingredients a mixing bowl. Season to taste.
Put approximately 1/4 cup Greek yogurt in a sandwich-size plastic bag, or a foodservice squeeze bottle. Snip a small piece of the corner/tip.
Pour soup into a chilled bowl. Squeeze a ribbon of yogurt in a pattern on top of the soup if desired.
Spoon approximately 1-1/2 tablespoons jicama salsa into the center.
Drizzle with extra virgin olive oil if desired.
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