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Cool Watermelon Soup

This Watermelon Soup is great for lunch or to serve as an appetizer before you start the grill for dinner.
Prep Time10 minutes
Chilling Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer
Cuisine: American
Keyword: cold watermelon soup, gazpacho, watermelon soup
Servings: 4 servings

Ingredients

  • 3 pounds seedless watermelon
  • 1 small cucumber
  • 1 medium-sized yellow bell pepper
  • ½ small red onion, diced
  • ¼ cup fresh basil leaves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • ½ teaspoon salt

Instructions

  • Start with the watermelon. If you want your finished soup to look extra pretty, scoop out about a cup's worth of melon with a small melon baller. Roughly chop the rest and throw it in a bender. Otherwise, dice your melon, reserve one cup, and throw the rest in the blender. Blend until smooth and transfer to a large bowl.
  • Seed, peel and dice the cucumber and bell pepper. Add them to the bowl.
  • Peel and finely dice the red onion. Chop the basil and add both to the bowl along with the oil, vinegar and salt. Mix well to combine. Cover and refrigerate for an hour before serving.