Chilled Watermelon Soup
This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors. A little spiciness in the form of cayenne or crushed red pepper is welcome, too, as is an extra squeeze of lime juice at the table.
- Serves: 4 persons
- 7cups diced watermelon, cut into 1-inch cubes
- Salt and pepper
- Pinch of cayenne
- 1tablespoon red wine vinegar or sherry vinegar
- 4tablespoons fresh lime juice, plus lime wedges for serving
- 2cups diced honeydew melon or cantaloupe, cut into 1-inch cubes
- 2cups diced cucumber, cut into 1-inch cubes
- 2tablespoons extra-virgin olive oil
- 2tablespoons snipped chives
- Handful of small basil leaves
- Handful of small mint leaves
- Pinch of crushed red pepper (optional)
- Pinch of flaky salt such as Maldon or fleur de sel (optional)
Step 1Put 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.
Step 2To 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.
Step 3Ladle 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.