Say YES to this watermelon soup in the summer, it’s so refreshing – naturally light and sweet-spicy and hydrating – a good way to “eat” your water. The cucumber and watermelon in the recipe are loaded with water (96% water and almost 93% water respectively) which makes it no surprise the pair up are actually botanic siblings.
In addition to staying hydrated on a hot day, I like slurping up a bowl of this cold soup because it doesn’t make me feel bloated and heavy — in fact, it’s detoxing after an indulgent weekend thanks to robust levels of water, fiber, important vitamins, minerals and antioxidants.
I have been on a binge of “recipes for one” lately and have been working behind the scenes on a cooking for one cookbook. Making soup for one, may seem like too much effort, but trust me this simple and speedy recipe is almost no effort at all. And, even with college kids at home this summer, I still like to make this single-serve gazpacho and other recipes for one because I hate food waste, and they are most often always going their separate ways at the dinner area (such social lives)!
Making this cold soup with watermelon is easy-breezy – just gather up the ingredients (a little chopping involved, but it’s not intense), and then drop most everything in the blender (except reserve some extra watermelon that’s be diced up really find to stir into the blended soup for texture). And, top with crumbled feta cheese and extra fresh herbs, if desired.
BTW, for single-batch recipes like this watermelon gazpacho, I like to use a mini-blender for effective blending. Often in my larger blender, the ingredients don’t rise high enough over the blade level.
Fruit soups make a good substitute for dessert when I’m being mindful of my diet. The recipe makes about 12-ounces and has 219 calories, 15g fat, 19g carb, 3g dietary fiber, and 4g protein. If you want to cut down the fat and calorie count, you can trim down the olive oil from 1 tablespoon to 2 teaspoons and by omit the tablespoon of crumbled feta cheese as the topping. Together this is about a 60-calorie reduction – it’s still a tasty recipe, however, I think the recipe is more satisfying how originally written.
If you love cold fruit soups and watermelon, I think you’ll be berry excited about a past recipe of mine — Cranberry Watermelon Gazpacho.
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Refreshing and just for you! Whip up a single-serving batch of this hydrating, delicious cold soup made with watermelon, cucumbers and tomato — no-cook and ready in mintues.
- 1 cup chopped cold watermelon reserve ¼ cup
- 1 5- ounce ripe tomato
- ½ cup chopped cucumber peeled and seeded
- 1 tablespoon olive oil
- 1 teaspoons lime juice
- ½ teaspoon red wine vinegar
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt more or less to taste
- 1 tablespoon chopped fresh cilantro or other fresh herb like mint or basil divided
- 1 tablespoon crumbled feta cheese
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Set aside 1/4 cup of watermelon and dice down into small bits (will be stired in at the end).
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Add watermelon, tomato, cucumber, olive oil, lime juice, vinegar, red pepper, most of the fresh herbs (save some for garnish), red and black pepper, and pinch of salt to blender. Blend for about 30 seconds or until mostly smooth.
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Best served cold, so if you did not start with cold watermelon, chill gazpacho for at least 30 minutes.
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Pour into bowl and stir in diced watermelon. Top with crumbled feta cheese and herbs.
