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Tomato Watermelon Soup

Tomato Watermelon Soup

A chilled, refreshing Tomato Watermelon Soup that combines the sweetness of ripe watermelon with the tangy brightness of fresh tomatoes, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings servings
Course: Appetizer
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 4 cups ripe watermelon, cubed and seeded
  • 2 cups fresh tomatoes, chopped
  • 1 medium cucumber, peeled and chopped
  • 1 medium red bell pepper, chopped
  • 1/4 cup red onion, roughly chopped
  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup fresh basil leaves
  • 2 tablespoons fresh mint leaves
  • 1 small garlic clove, minced
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Few dashes hot sauce (optional)

Method
 

  1. Prepare all your ingredients. Cube the watermelon, removing any seeds. Chop the tomatoes, cucumber, and bell pepper into rough chunks. Peel and chop the onion.
  2. Add half the watermelon to your blender. Then add half the tomatoes, cucumber, bell pepper, and onion. Blend on high speed until completely smooth.
  3. Add the remaining watermelon, tomatoes, and vegetables. Pour in the lime juice and olive oil. Toss in the basil, mint, and garlic. Season with salt and pepper. Blend again until silky smooth.
  4. Taste your Tomato Watermelon Soup. Adjust seasoning as needed.
  5. Transfer the soup to a container. Refrigerate for at least 2 hours.
  6. Before serving, give the soup a good stir. Taste once more and adjust seasoning if necessary.
  7. Pour into chilled bowls. Garnish with fresh herbs, a drizzle of olive oil, or diced vegetables. Serve immediately.

Notes

Chill your serving bowls beforehand. Use a high-powered blender for the smoothest texture. Don't skip the chilling time. Balance flavors by adjusting lime juice and watermelon based on sweetness and acidity.