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+ servings
watermelon soup

Watermelon Soup with Jicama Salsa

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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 mins
Total Time 10 mins
Servings 4 -6 servings
Author Annette Tomei


  • 1 lb cubed watermelon weight after cleaning
  • 1 English cucumber peeled and cut into large chunks
  • 2 tsp kosher salt
  • juice of 1 lime
  • 2 tsp sherry vinegar
  • 1 tbsp Greek yogurt plus more for garnish, optional
  • Optional extra virgin olive oil for garnish

For the Jicama Salsa:

  • 1/2 cup small dice of jicama
  • 1 tbsp chopped fresh basil
  • 1 tbsp lemon or lime juice
  • 1/4 tsp kosher salt
  • 1/4 cup chopped roasted almonds
  • 1 tsp 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.

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.
  • Drizzle with extra virgin olive oil if desired.