Chilled Cucumber Watermelon Soup Recipes

WATERMELON GAZPACHO

Steps:

• Set aside the reserved half of the chopped cucumber, tomatoes, red pepper and green onions and place the remaining half in a blender. Add the watermelon, garlic, basil, vinegar, olive oil, salt, pepper and jalapeño pepper, if using. Blend until smooth. Taste and adjust seasonings.
• Pour into a large bowl (or small individual jars, as pictured) and stir in the reserved chopped vegetables.
• Chill for 3 to 4 hours or overnight.
• Drizzle with olive oil and garnish with diced avocado and/or micro greens, if desired, before serving.

CHILLED CUCUMBER-WATERMELON SOUP

Steps:

• Combine water and sugar in saucepan.
• Bring to boil over medium high heat; stir in lime juice.
• Cool then chill.
• Working in batches, place watermelon in blender or food processor, cover and blend until smooth.
• Spoon off foam, if desired.
• Stir diced cucumber, and lime mixture into watermelon purée.
• Cover and refrigerate until cold.
• Taste and adjust seasoning if necessary.

CHILLED WATERMELON SOUP

Steps:

• Process the first 5 ingredients and honey (if desired) in a blender or food processor until smooth, stopping to scrape sides.
• Cover and chill for one hour.
• Serve in individual bowls with a dollop of yogurt.

WATERMELON AND CUCUMBER GAZPACHO

Steps:

• Puree 4 cups watermelon in blender until smooth.
• Transfer puree to large bowl.
• Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine.
• Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
• Divide gazpacho among bowls and top with dollop of crème fraîche or sour cream.
• Makes 4 servings.
• Bon Appétit.
• August 2005.

CHILLED WATERMELON SOUP

Steps:

• Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.
• To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. Divide mixture evenly into chilled soup bowls.
• Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately.

MINTY WATERMELON-CUCUMBER SALAD

Steps:

• In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving.