Best 7 Cream Of Watermelon Soup Recipes

CHILLED WATERMELON SOUP

Steps:

• Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.
• To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. Divide mixture evenly into chilled soup bowls.
• Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately.

CREAMY WATERMELON SOUP

Steps:

• Puree watermelon in a blender until smooth.
• Add vanilla, sugar, and 3/4 of the sour cream/yogurt; blend well.
• Chill overnight.
• Garnish with remaining sour cream/yogurt and mint leaves.
• Enjoy!

CREAM OF WATERMELON SOUP

Steps:

• Puree watermelon chunks in blender until smooth.
• Add vanilla, sugar, and using an ordinary flatware soup spoon, add 3 dollops of sour cream (about 1/2 cup total), blending well.
• Taste and add a little more sugar if needed- if you added too much sour cream, you may need a little more watermelon.
• Chill overnight and serve garnished with a couple of mint leaves atop each bowl.

WATERMELON SOUP

Steps:

• Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate 2 hours before serving.

WATERMELON GAZPACHO WITH FETA CREMA

Steps:

• Gazpacho:
• Purée watermelon, tomato, cucumber, jalapeño, oil, and vinegar in a blender until smooth.
• Transfer gazpacho to a large bowl; season with kosher salt and pepper. Cover and chill at least 1 hour before serving.
• Do ahead: Gazpacho can be made 1 day ahead. Keep chilled.
• Crema and assembly:
• Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing occasionally, until golden brown, about 8-10 minutes. (Alternatively, you can do this step in a dry small skillet over medium heat.) Let almonds cool, then coarsely chop.
• Mash feta into sour cream in a small bowl until mostly smooth, then whisk in milk.
• Divide watermelon and cucumber among bowls and pour gazpacho over. Top with crema and almonds, drizzle with oil, and season with sea salt and pepper.
• Do ahead: Crema can be made 1 day ahead. Cover and chill.

SUMMERTIME MELON SOUP

Steps:

• In a small bowl, combine watermelon and strawberries. Puree in batches in a blender, adding the sour cream, milk and sugar to the last batch. Pour into a 2-qt. container and mix well. Cover and chill at least 3 hours. , To serve soup in cantaloupe bowls, cut cantaloupes in half; hollow out melon and seeds, leaving about a 1-1/2-in. shell if desired. Cut a decorative edge if desired. Add soup; garnish with a strawberry if desired.

CHILLED WATERMELON SOUP

Steps:

• Combine 1 cup of the watermelon with mint and sugar in a bowl. Set aside. Blend remaining 8 cups watermelon, lemon juice, wine, and ginger in a blender until smooth. Let sit 1/2 hour. Strain soup; divide among 8 bowls. Top each with 1/8 cup reserved watermelon and 1 teaspoon feta.