Cucumber-Watermelon Soup Recipe

Cucumber-Watermelon Soup Recipe

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.

Preparation: 20 minutes
Total: 20 minutes



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



  1. Combine all the ingredients in a small bowl, toss well, cover, and refrigerate until ready to use.


  1. Place watermelon cubes in a blender and puree until smooth. Strain through a medium-mesh strainer to remove seeds, and return juice to blender.

  2. Working in batches, add cucumber and puree until smooth. Add habanero, vinegar, oil, and salt; puree. Season with white pepper to taste.

  3. Chill soup if desired. To serve, top each bowl with a spoonful of salsa. Enjoy!


  • Calories: 59.34kcal
  • Fat: 2.47g
  • Saturated Fat: 0.36g
  • Monounsaturated Fat: 1.68g
  • Polyunsaturated Fat: 0.30g
  • Carbohydrates: 9.64g
  • Fiber: 0.87g
  • Sugar: 6.53g
  • Protein: 1.12g
  • Sodium: 238.29mg
  • Calcium: 21.27mg
  • Potassium: 226.49mg
  • Iron: 0.47mg
  • Vitamin A: 26.57µg
  • Vitamin C: 9.49mg
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