- Dish type
- Chilled soup
A deliciously refreshing soup that's perfect for the warm summer months. Watermelon is pureed with cucumbers, red peppers, onion, chilli, lemon juice, olive oil, mint, ginger, honey, pineapple juice and mint.
21 people made this
- 900g cubed seeded watermelon
- 2 cucumbers, chopped
- 2 red peppers, chopped
- 1 onion, chopped
- 1/2 jalapeno chilli pepper, finely chopped
- 4 tablespoons lemon juice
- 2 tablespoons olive oil
- 3 tablespoons chopped fresh mint
- 2 tablespoons finely chopped fresh ginger
- 3 tablespoons honey
- 125ml pineapple juice
- 20 small mint leaves
MethodPrep:40min ›Extra time:1hr chilling › Ready in:1hr40min
- Reserve 20 small pieces of watermelon for garnish.
- Working in batches, place the remaining watermelon, cucumbers, red peppers, onion, chilli, lemon juice, olive oil, 3 tablespoons of fresh mint, ginger, honey and pineapple juice into a liquidiser and blend for about 30 seconds per batch.
- The mixture should be well blended but retain some texture. Pour into a large jug or bowl and refrigerate 1 hour. Serve in bowls and garnish each bowl with a couple of chunks of the retained watermelon and 2 small mint leaves.
Jalapeno chilli peppers
Can be purchased in speciality markets or online. If unavailable, use Scotch bonnet chillies to taste.
Reviews & ratingsAverage global rating:(30)
Reviews in English (22)
Great summer recipe! The only thing I did differently was use pickled ginger instead of fresh because that was what I had on hand. It was Delicious! Next time I'll pick up some fresh ginger to compare. The longer the gazpacho refrigerates, the better. We loved the contrast between sweet and spicy; and the chunks of watermelon in each bowl is a nice touch, I used extra. Yum! Thanks for posting this wonderful recipe, Julia!-09 Sep 2010
Had very ripe watermelon and several other ingredients in this recipe that needed to be used up. This was a great way to avoid throwing them away, and a pleasant surprise because we REALLY enjoyed this gazpacho. There is a fair amount of chopping prior to going into the blender. I left the texture a little chunkier than it would have been at 30 seconds, but it turned out perfect for us. It is a refreshing summer menu item and does need time in the fridge for the flavors to meld. There are leftovers for tomorrow, and I suspect they'll be even better; garnished with a dollop of yogurt.-02 Aug 2011
by the mortician's wife
This has a good flavor and is a great alternative to the traditional gazpacho. Blending for 30 seconds was too much in my blender so I reduced the time.-19 May 2011
Chilled Watermelon Soup with Mint and Ginger
Carla Pellegrino serves this refreshing sweet soup as a palate cleanser, but we were tempted to make larger servings to enjoy for dessert on hot summer evenings.
- 8 cups diced (1/2-inch pieces) watermelon (about 1 pound)
- 1 3/4 cups granulated sugar
- 3/4 cups water
- 1 tablespoon fresh grated ginger, divided
- 8 leaves fresh mint, washed and dried
- 3 cups crushed ice
- 3/4 cup finely diced honeydew melon, chilled
Place the diced watermelon in the freezer and freeze until solid, about an hour.
Place 6 soup bowls in the freezer to chill while you prepare the soup.
Combine the granulated sugar, water, and 1 1/2 teaspoons of the ginger in a heavy-bottomed sauce pot. Bring to a boil over medium heat, then lower the flame and simmer for 2 minutes. Remove from the heat.
Prepare an ice bath in a large bowl and set another bowl inside it.
Purée the frozen watermelon and the remaining ginger in a blender. Remove the center of blender&rsquos lid and, with the blender still running, carefully pour the hot sugar syrup into the blender. Continue blending until everything is liquefied, about 1 minute. Add the mint and blend for another minute.
Pour the soup into bowl that&rsquos sitting in the ice bath. Using a ladle, skim any foam from the soup&rsquos surface.
To serve, place 1/2 cup of crushed ice in the bottom of each chilled soup bowl. Top each mound of crushed ice with a heaping tablespoon of diced honeydew melon. Fill the bowls with chilled watermelon soup.
How to pick that perfect watermelon
Watermelon is the obvious star of this soup. It is sweet and just bursts with flavor in this chilled soup recipe.
Did you know you can thump a watermelon to see if it is sweet and ripe? Here is what to look for when buying watermelon:
- Thump it. How does it sound? Hollow? Firm? I find a watermelon that seems dense. That means the pulp is firm and sweet.
- Look for that yellow spot on one side. Watermelon is one of the few fruits that you want that yellow spot. It is the watermelon's field spot, and that means it is good!
- You want your watermelon to feel heavy for its size. If it feels heavier than you expected, that is also a good sign you are picking the best watermelon.
This chilled watermelon soup pleased even my pickiest child. once they got past the idea of soup is cold. Coconut cream and fresh mint give this soup another layer of flavor. This recipe is gluten free, dairy-free, and vegan!
I drizzled a little lime infused olive oil over the top to add a bit of lime. You can also substitute a ¼ teaspoon of lime juice in the blender, but it will be a little different in taste.
You may also want to try making your own infused oil, this lime-infused oil recipe is very easy to make!
10 Ice-Cold Summer Fruit Soups You'll Want to Dive Right Into
Cool off in the most delicious way with our most refreshing summer fruit soups. Not only are they gorgeous to behold, there&aposs little to no cooking involved to heat up your kitchen while you turn out delectable soups you&aposd be proud to serve at any gathering.
Watermelon, cucumber, and sweet red bell peppers get all zesty with onion, jalapeño, ginger, and mint. lutzflcat says, "Had very ripe watermelon and several other ingredients in this recipe that needed to be used up. This was a great way to avoid throwing them away, and a pleasant surprise because we REALLY enjoyed this gazpacho."
Just 4 ingredients go into this easy pur watermelon soup. It takes just minutes to make, but be sure to let it chill in the fridge for a couple of hours to let the flavors develop -- it really does make all the difference. "Freeze this and it&aposs an awesome watermelon slush," suggests Latasha Rockwell.
Cantaloupe and orange juice take a ride in the blender with fresh lime juice and the merest hint of cinnamon. Several reviewers suggest cutting back on the juice a bit if you want a thicker soup.
Honeydew melon, cucumber, and avocado give this gorgeous soup its cool green color, while jalapeño, garlic, lime, and white balsamic vinegar crank up the flavor. Jennifer says, "DELICIOUS! This got me to write a review for the first time."
You&aposll make a simple syrup of wine and sugar to sweeten this blended strawberry soup. Pam Ziegler Lutz says, "I never thought I would make a cold fruit soup. I stumbled upon this recipe and happened to have all the ingredients on hand. I&aposm very glad I tried it! It was cool and refreshing, perfect for summer."
"I was surprised how good this was for limited ingredients and effort. I was looking for a good way to use up the tomatoes and basil in the garden and this was great on a hot summer night with a fresh baguette. FRESH BASIL is a MUST. Don&apost even bother with this recipe if you don&apost have it. I also cut back on the oil." -- Hatchi
"I thought this soup was very tasty, and my family enjoyed it as well! It was a great idea for lunch on a hot day (we had Mexican BLT sandwiches as well)." -- JJ&aposs Kitchen
Blend ripe avocados with tomato, cream, shallots, and chicken stock to make this rich and creamy soup. DANMILLER45 offers this dreamy assessment, "In the middle of an oppressively hot, humid Chicago summer, my wife and I chilled this soup in the fridge for five hours before serving under the shade of our oak tree in the backyard, and luxuriated in the taste, the texture and the coolness."
This colorful bowl of goodness is made up of mango, cucumber, and bell peppers, along with onion, garlic, and jalapeños. Citrus juices bring the whole thing together to make a soup you&aposll never want to stop eating.
10. Gazpacho Verde with Burrata Cheese
"The burrata cheese was perfect. The final few spoonfuls after the creamy cheese mixed with the gazpacho is one of the best flavors I have ever tasted." -- Jerry Haynes. Watch Chef John as he makes this fresh cucumber, basil, and oregano soup.
More: Find out what burrata cheese is, and see how to use it to make some of the best food you&aposve ever tasted.
- Check out 5 super-easy gazpacho recipes and other top-rated cold soups.
- Browse our entire collection of cold soup recipes.
- Beat the heat with satisfying no-cook summer dinner ideas.
Follow me to more recipe inspiration and how-to tips on Allrecipes Dish.
Watermelon Gazpacho Recipe
Cool off this summer with our favorite chilled soup. Gazpacho is a classic Spanish soup made of seasonal fruits and vegetables and served cold. Think of it as eating a fresh salad that&rsquos been blended to form a smooth, creamy, and rich base. When the sweltering heat demands hydrating and refreshing foods, turn to summer&rsquos superfruit&mdashwatermelon. Not only is biting into a juicy watermelon like tasting summer in the South, but it&rsquos also good for you, too, with its high-water content, soluble fiber, and vitamin C. And with this watermelon gazpacho recipe, you get to enjoy both summertime and watermelon in a bowl all season long. While most gazpacho recipes are typically prepared using tomatoes, cucumbers, grapes, bread, jalapeños, and chopped onion, we decided to swap the tomatoes for watermelon. You still get the same bright color and flavorful bite, but the watermelon just adds a slightly sweet and tangy depth of flavor to the dish. Here, we balance out watermelon&rsquos sweetness with a little salt and apple cider vinegar, which are then combined with watermelon, cucumber, red onion, and jalapeño in a blender and pureed until smooth. Cover and chill for at least 30 minutes to allow the gazpacho to get really cold. You want to make sure the flavors and ingredients meld together. Before serving this crowd-pleaser at your next gathering, you can spruce it up even more, much to your guests&rsquo delight, by adding texture and colorful garnishes such as minced vegetables, a dollop of sour cream, croutons, seafood, avocado, or cilantro. This classic riff on tomato gazpacho is perfectly spoonable on its own, but it&rsquos far more satisfying when served with a light green salad or toasted slices of bread for dipping. Finally, a party-worthy meal that makes braving the summer heat a little more bearable.
This zippy, herbaceous, drinkable soup is like a trip to the farmers market in a glass. Try making it instead of your standard morning smoothie and your day will be off to a great start.
Inspired by bissara, an Egyptian bean-and-herb purée, this soup starts with both lima and green beans, simmered in chicken broth (you can use vegetable broth if you want to go meat-free) and puréed until silky. The herbs—parsley, cilantro, dill, and mint—are blended with olive oil so that you can finish the soup with a verdant drizzle that brings bright flavor to every bite.
- 4 cups seedless watermelon (cube 1 cup into 1/2-inch pieces)
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 1 teaspoon salt or more to taste
- 1 to 2 cloves minced garlic
- 1 cup ripe tomato, cubed into 1/2-inch pieces
- 1 cup peeled or unpeeled seedless cucumber, cut into 1/2-inch pieces
- 1/2 cup sweet yellow or orange pepper, cubed into 1/2-inch pieces
- 3 tablespoons minced red onion
- 1 tablespoon balsamic or red-wine vinegar
- 1/4 cup extra-virgin olive oil
- Optional: 1 tablespoon finely chopped seeded jalapeno pepper
- Pepper to taste
- 2 tablespoons minced cilantro or dill or parsley
- Pinch sugar
Purée 3 cups watermelon and transfer to a large nonmetallic bowl. Add lime juice, lime zest, salt, garlic, tomato, cucumber, green pepper, red onion, vinegar, oil, fresh herbs of choice, sugar, and jalapeno, if using, and 1 cup cubed watermelon. Mix well.
Chill until serving time. For a pretty presentation, fill martini glasses with the gazpacho and garnish with a slice of lime and fresh herb sprig, if desired.
Recipe Category: Soups, Stews, Chili
Prep Time = 0:00 Cook Time = 0:00 Total Time = 0:00
- 4 c Seeded Watermelon Chunks & Juice
- 2 tbs Lemon Juice
- 2 tbs Chopped Fresh Spearmint
- 1 tbs Sugar
- 1/3 c White Wine
- 1-1/2" Fresh Ginger Root, sliced- 1/8" thick
- Fresh Spearmint Springs for garnish
- In a blender, blend all ingredients except the ginger.
- Add the ginger slices and chill the soup several hours.
- Remove the ginger slices. Garnish with mint sprigs and serve.
Additional nutrition information is currently not available.
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Why eat soup in the Summer?
There are many good reasons for consuming soup even when the weather is hot, including:
- Soups are full of nutritious fruits and vegetables – an easy way to your 5-a-day!
- Summer soups can help you to stay hydrated when the weather is hot
- Cold soups can be cooling and refreshing
- Soup is easy to make and typically don’t require you to use the oven
- Summer soup recipes are a great way to use up a glut of homegrown vegetables
Chilled Summer Soups To Make Now
Chilled soups can provide a cooling respite from summer’s sultry heat. They can make a great start to a light meal or serve as a main course when paired with a fresh salad and warm bread. Gazpachos are uncooked soups usually made with a pureed mixture of fresh tomatoes, peppers, onions, cucumbers, and other fresh ingredients. Chilled soups and gazpachos are a delicious way to use the fresh produce that is spilling out of the farmers’ market this season—and we're taking our list of the best chilled summer soups way beyond tomatoes. We're calling on avocados, cucumbers, radishes, corn, bell peppers, and a bevy of fresh herbs to serve up these refreshing summertime dishes. Really looking to up the ante? Serve these cold summer soups in chilled bowls to keep them cold for longer.