How To Make Cucumber-Watermelon Soup
This cucumber-watermelon soup recipe combines 2 refreshing ingredients for a spicy dish! Plus, its topped with salsa for extra tangy hint.
Serves:
Ingredients
For Salsa:
- 1cupwatermelon rind,pickled
- ¼cupred onion,diced
- 1tbspfresh cilantro leaves
- ½tsplemon juice,freshly squeezed
For Soup:
- 2cupsyellow watermelon,diced
- 5cupsmedium cucumbers,(about 5 cucumbers) peeled, seeded, and chopped
- ¼small habanero chili
- 1tbspred wine vinegar
- 1tbspextra virgin olive oil
- ¾tspsea salt
- freshly ground white pepper,to taste
Instructions
Salsa:
-
Combine all the ingredients in a small bowl, toss well, cover, and refrigerate until ready to use.
Soup:
-
Place watermelon cubes in a blender and puree until smooth. Strain through a medium-mesh strainer to remove seeds, and return juice to blender.
-
Working in batches, add cucumber and puree until smooth. Add habanero, vinegar, oil, and salt; puree. Season with white pepper to taste.
-
Chill soup if desired. To serve, top each bowl with a spoonful of salsa. Enjoy!
Nutrition
- Calories:Â 59.34kcal
- Fat:Â 2.47g
- Saturated Fat:Â 0.36g
- Monounsaturated Fat:Â 1.68g
- Polyunsaturated Fat:Â 0.30g
- Carbohydrates:Â 9.64g
- Fiber:Â 0.87g
- Sugar:Â 6.53g
- Protein:Â 1.12g
- Sodium:Â 238.29mg
- Calcium:Â 21.27mg
- Potassium:Â 226.49mg
- Iron:Â 0.47mg
- Vitamin A: 26.57µg
- Vitamin C:Â 9.49mg
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