Chilled watermelon and melon soup — When most people think of cooking a summer dish, soup probably doesn’t immediately come to mind. But since there’s nothing better than mixing up something really cool and refreshing on a hot summer’s day, let’s make a cold watermelon soup! After achieving the desired consistency, chill the soup for at least 2 hours to get an ice-cold soup, perfect as an entrée or dessert for a light dinner. Try it for yourself and tell us what you think!
Photo credit: © Eatwell101.com
Ingredients List for the Chilled Watermelon Soup
- watermelon
- melon
- lemons
- sugar cane syrup
- mint
Photo credit: © Eatwell101.com
Chilled Watermelon Soup
This Easy Watermelon & Melon Soup is really cool and refreshing on a hot summer's day!
- 1/2 watermelon
- 1 melon
- Juice of 2 lemons
- 4 tablespoons of sugar cane syrup
- 1 bunch of mint
Instructions
- Cut the watermelon into quarters. Scoop out the flesh with a sharp knife, avoiding the white rind. Remove the seeds. Cut the watermelon flesh into pieces. Blend the watermelon chunks with the lemon juice and sugar cane syrup. Refrigerate for at least 2 hours.
- Cut the melon in half, scoop it out with a melon baller (or cut into quarters, then into cubes).
- Ladle the watermelon soup into cups or shallow plates. Garnish with melon balls and a few fresh mint leaves. Serve immediately.
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