Velvety and savory, watermelon summer soup is a cooling respite from the Texas heat.
Ingredients
- 2 cucumbers, peeled and diced
- 2 cloves garlic, crushed
- ½ red onion, chopped
- 3 small tomatoes, diced
- ¼ red bell pepper, chopped
- 3 radishes, quartered
- 1 jalapeño, chopped
- 1 tablespoon chopped parsley
- ¼ cup olive oil
- salt and pepper
- 1 large (2- to 2½-pound) seedless watermelon, cubed
- ½ cup plain breadcrumbs
- juice and zest of 1 lime
- 1 tablespoon grated ginger
- ½ cup good balsamic vinegar, plus more for garnish
- fresh mint for garnish
Preparation
Step 1: Place the cucumber, garlic, red onion, tomatoes, bell pepper, radishes, jalapeño and parsley in a large stockpot. Drizzle with a little olive oil, sprinkle with salt and pepper and sauté on medium to low heat for 5–10 minutes, until everything starts to soften.
Step 2: Add the watermelon and continue cooking for another 5–10 minutes, until the mixture forms the consistency of a chunky soup. Stir in the breadcrumbs and turn off the heat, allowing the breadcrumbs to absorb the liquid for about 5 minutes.
Step 3: Pour the mixture into a blender and add the lime juice, lime zest, ginger, balsamic vinegar and the remaining olive oil. Blend until smooth. (You may need to blend in batches.)
If you prefer a smoother consistency, strain the soup through a mesh strainer.
Step 4: Pour into a large bowl or pitcher and chill in the refrigerator overnight (6–8 hours).
Serve with a drizzle of balsamic vinegar, any remaining veggies you have left over and a sprig of mint. Enjoy!
