Hot and Cold Watermelon Soup

Make sure to get all the seeds out

Make sure to get all the seeds out

Hot as in spicy. Cold as in chilled. Our watermelon plant isn’t going gangbusters, but it’s produced a few fruit. This is best with very ripe, very sweet fruit.

Watermelon Soup

  • 8 cups chopped fresh watermelon, seeded
  • 1/4 cup cilantro, stems and all
  • 1 jalapeno
  • juice from 1 lime
  • salt/pepper to taste
  • strained yogurt or feta for garnish

Blend fruit, cilantro, pepper and lime juice until pureed. Season with salt and pepper. Chill for at least an hour and up to four. Taste and adjust seasoning as needed. Top with strained yogurt or feta and more cilantro. To strain yogurt, place desired amount of plain or Greek yogurt (we used a half cup of nonfat Greek) in a mesh strainer over a bowl, cover and drain in the refrigerator for about five hours or overnight. Discard excess liquid.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Garden, Recipes, Soups, vegetarian and tagged , , , , , , , . Bookmark the permalink.

4 Responses to Hot and Cold Watermelon Soup

  1. Sounds wonderful and looks great too!

  2. nrhatch says:

    I would love to give that a taste.

  3. Oooo la la to anything with watermelon and jalapenos. This is just so original and I love it.

  4. laurasmess says:

    The bite of chilli in the cold watermelon soup sounds amazing. Yum!! Definitely need to try this Gregster (adoring the flavour combination of the yoghurt, lime, cilantro and jalapeno, it’d offset the sweet watermelon perfectly)

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