Chilled Minted Watermelon Soup Recipe #ColdSoupWeek

I am getting inspired to cook everywhere these days!  The inspiration for this recipe was two-fold. The first inspiration is the fact that it is about 115 degrees with the heat index today. And really, who wants to turn a stove on in this weather.

The second inspiration is Chef Robin White’s #ColdSoupWeek. Chef Robin is posting the recipes now for the soups that will be included, and her Watermelon Soup struck a chord for me…so here we are!

I winged it on this one. And in all honesty, I kind of expected this to turn out as a flop. Imagine my surprise when I wanted to eat the entire batch in one sitting!

The soup is refreshing. While it is based on my favorite summer food, the watermelon, it has a nice earthy undertone thanks to the jalapeno. But don’t skip on the yogurt and feta toppings! These extras really bring all of the flavors of this soup together.

I’m thinking Watermelon Soup Shooters are coming with me to my next potluck!

Recipe: Watermelon Mint Soup

Ingredients (for 2 servings, can be doubled):

  • 1/4 watermelon (cubed)
  • 2 Tbsp Water
  • 2 Tbsp Honey
  • 1 jalapeno (chopped – if you don’t like spicy, remove the seeds)
  • Juice of 1 lime
  • 2 tsp olive oil
  • 1 thumb sized piece of ginger (peeled and diced)
  • 10 mint fresh leaves (torn into small pieces)
  • Plain yogurt for topping
  • Crumbled feta cheese for topping

Directions:

  • You will be blending ingredients in two halves.
  • Place one half of all ingredients (except for yogurt & feta) in a blender, food processor, or container for  an immersion blender.
  • Blend ingredients until smooth and move to a large bowl.
  • Blend other half of ingredients until smooth and then add to other half of soup.
  • refrigerate for a minimum of 3 hours.
  • Spoon soup into serving bowls.
  • Top each bowl with a dollop of yogurt and a sprinkle of feta cheese.
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