Name: Cucumber-Watermelon Soup Recipe
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1 cup pickled watermelon rind; ¼ cup diced red onion; 1 tbsp fresh cilantro leaves; ½ tsp freshly squeezed lemon juice; 2 cups diced yellow watermelon; 5 cups about 5 medium, peeled, seeded, and chopped cucumbers; ¼ small habanero chili; 1 tbsp red wine vinegar; 1 tbsp extra virgin olive oil; ¾ tsp sea salt; freshly ground white pepper

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

Cooking:

Total: 20 minutes

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!