Description
A refreshing chilled soup made with grilled watermelon, perfect for summer.
Ingredients
Scale
- 3 cups seedless watermelon, cubed
- 1 medium cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika (optional)
- Fresh basil leaves for garnish
Instructions
- Start by heating your grill to a medium-high setting. Slice the watermelon into thick wedges and grill them for about 3-4 minutes on each side until you see nice grill marks and the edges caramelize slightly. Once done, set aside to cool.
- In a mixing bowl, toss together the chopped cucumber, red bell pepper, and red onion.
- After the grilled watermelon has cooled, cut it into bite-sized pieces and mix it into the bowl with the chopped vegetables.
- Transfer the mixture to a blender and add the olive oil, balsamic vinegar, lemon juice, sea salt, black pepper, and smoked paprika (if desired). Blend until the mixture is silky smooth.
- Adjust the seasoning to your taste. If the soup is thicker than you prefer, feel free to add a splash of cold water to achieve your desired texture.
- Refrigerate the soup for at least 30 minutes to let the flavors develop and the soup chill.
- Serve in chilled bowls, topped with fresh basil leaves for a burst of flavor.
Notes
- For an extra layer of heat, consider adding a finely chopped jalapeño or a few drops of your favorite hot sauce to the blender.
- Swap the red bell pepper for a green or yellow one for a different taste and a pop of color.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Grilling and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 6g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg