Inspired by southernliving.com
Opens in a new windowOpens an external site in a new windowOpens an external site
Ingredients
for 4 servings
- 6 cups watermelon (900 g), seeded and cubed
- 1 english cucumber, peeled, seeded, and diced, plus more sliced into rounds, for garnish
- 1 red bell pepper, seeded and chopped
- ½ jalapeño, seeded and chopped, plus more sliced into rounds, for garnish
- ¼ cup fresh mint leaf (10 g), plus more sprigs, for garnish
- 3 tablespoons balsamic vinegar
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons extra virgin olive oil
Nutrition Info
Powered by
- Calories 177
- Fat 7g
- Carbs 29g
- Fiber 1g
- Sugar 23g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Add the watermelon, cucumber, bell pepper, jalapeño, mint, balsamic vinegar, salt, and pepper to a food processor or blender..
- While blending, slowly add the olive oil and continue blending until the mixture has reached your desired consistency.
- Transfer the soup to a large bowl and refrigerate for at least 30 minutes, or overnight, to allow the flavors to deepen.
- Serve the soup chilled and garnish with a slice of cucumber, a slice of jalapeño, and a sprig of mint.
- Enjoy!
Let’s quarantine cook!
We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!
Let’s quarantine cook!
We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!
Submit a recipe to Tasty
Have a recipe of your own to share?Submit your recipe here.
Submit your recipe