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