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Cool Watermelon Soup


  • 1 3- pound seedless watermelon
  • 1 small cucumber
  • 1 medium-size yellow bell pepper
  • 1/2 small red onion
  • 1/4 cup fresh basil
  • 2 tablespoons red wine vinegar
  • 1 tbsp olive oil
  • 1/2 teaspoon salt


  • 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 again throw the rest in the blender. Blend until smooth and transfer to a large bowl.
  • Seed, peel and dice your 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. Cover and refrigerate for an hour before serving.