Watermelon Soup with Vegetables

This chilled appetizer soup has a watermelon base along with vegetable confetti that adds flavor and crunch.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Chill: several hours
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Watermelon Soup with Vegetables
Ingredients
1
5 pound seedless watermelon
 
Sugar (optional)
3/4
cup fine julienned strips of carrot, zucchini and/or yellow summer squash
1
tablespoon balsamic vinegar
Directions
  1. Halve melon; scoop out pulp. Process in batches in blender container or food processor. Line a large colander with a double thickness of 100%-cotton cheesecloth. Strain pulp through cheesecloth, pressing out as much juice as possible. Discard pulp. Measure 6 cups juice. (If there are fewer than 6 cups juice, add water to equal 6 cups.)
  2. Add sugar to taste, if desired. Cover and refrigerate soup until ready to serve.
  3. Meanwhile, cook vegetables in a small amount of lightly salted boiling water for 2 minutes. Drain and transfer to a bowl of ice water to cool. Drain and wrap in plastic wrap; chill in refrigerator until ready to serve.
  4. To serve, stir balsamic vinegar into juice mixture. Ladle into bowls. Float strips of vegetables on top. Makes 6 appetizer servings.
From the Test Kitchen
Test Kitchen Tip:

To create the vegetable confetti use a vegetable peeler to create thin strips. Try the veggies piled on a fresh summer salad, too.

Nutrition Facts (Watermelon Soup with Vegetables)
    Per serving:
  • 69 kcal cal.,
  • 13 mg sodium,
  • 17 g carb.,
  • 1 g fiber,
  • 14 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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