This past weekend I noticed something.
Large somethings, actually.
Watermelons! They were on sale at my local grocery store. So I grabbed some up, went home and made watermelon soup.
It is cold. It is ridiculously refreshing. It’s a gazpacho (cold soup!). Traditionally gazpacho is known as a cold vegetable or tomato based soup. But the culinary world has branched far from that. Those rebels.
Also, you get to pick your ending. Like those mystery books we read when we were children. Those were my favorite! Of course, I could never decide on just one ending. So I always picked all the endings. Made it quite interesting. Also, it turns out that I have an issue with making decisions. Hmmm…
Anyway, I have a savory version that is perfect for pre-dinner to get the appetite going and another version that is perfect for a light lunch.
All around goodness.
A Summer Paleo Soup
First, to tackle the watermelon.
You probably already know a great way to cube up a whole watermelon, but in case you don’t, this is how I break it down:
Step 1 Cut the watermelon in half.
Step 2: Cut each half in half (or into several round slices if your watermelon is huge).
Step 3: Cut off the rind.
And there she is, ready and primed for cubing. Like such:
I have seen lots of watermelon soups with a TON of ingredients but I wanted to keep this one fresh, with a strong watermelon taste, while highlighting the flavors of summer. So the ingredient list is short.
Watermelon. Lime. Mint and a Red Delicious Apple.
Add 8 cups of cubed watermelon to a blender (save a few cubes of watermelon for garnish).
Then add 1 tablespoon fresh chopped mint (save a few leaves for garnish).
The juice of one lime and 1/2 a Red Delicious Apple (core removed).
Blend until smooth!
When you take off the lid summer will jump out and greet you. It is marvelous!
It is very important to chill this soup. You can make it the night before and put it in the refrigerator. You can make it at lunchtime and put it in the refrigerator, or, it you have no time for that then just throw it in the freezer for about 30 minutes.
It will have separated a bit while it sits so just be sure to give it a good stir when you pull it out of the fridge!
Once you are ready to serve, add a few cubes of watermelon and a mint leaf to gussy it all up.
OR, if you want to take it to the next level AND if you trust me (and let me tell you, you want to trust me on this) grab two additional ingredients.
Extra Virgin Olive Oil.
Yes. I know. No typos. Believe me.
Finely chop up half a shallot.
Sprinkle just a few of the chopped shallots on top of the soup.
Drizzle on a bit of olive oil. Serve.
The shallot adds a slight crunch for some added texture but it also brightens the pallet and elevates the watermelon flavor. But, like I said, just a few shallot pieces. Don’t get all crazy. Now is not the time for that!
The olive oil adds a velvety texture and complements the shallot. It is divine. And it really does get your appetite primed for dinner.
We kept it in the refrigerator for three days and would pour some for a light snack or enjoy a bowl while we were cooking dinner.
What is your favorite cold soup?!