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.
Course Appetizer, Soup
Cuisine American
Dish Type soup
Diet and Health gluten-free, Healthy, low carb, low fat, vegan
Seasonal Fourth of July, Labor Day, summer
Ingredient watermelon
Prep Time 10 minutesmins
Total Time 10 minutesmins
Servings 4-6 servings
Author Annette Tomei
Ingredients
1lbcubed watermelonweight after cleaning
1English cucumberpeeled and cut into large chunks
2tspkosher salt
juice of 1 lime
2tspsherry vinegar
1tbspGreek yogurtplus more for garnish, optional
Optional extra virgin olive oil for garnish
For the Jicama Salsa:
1/2cupsmall dice of jicama
1tbspchopped fresh basil
1tbsplemon or lime juice
1/4tspkosher salt
1/4cupchopped roasted almonds
1tspcacao nibsoptional
Instructions
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.
Prepare Jicama Salsa:
Combine all ingredients a mixing bowl. Season to taste.
To serve:
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.