Description
A cool, sweet, and zesty chilled soup made with watermelon, herbs, and citrus. Perfect for hot days, this halal-friendly recipe features a perfect balance of fruit, spice, and freshness.
Ingredients
7 cups seedless watermelon chopped
1 cucumber peeled and chopped
2 tablespoons red onion chopped
1 red bell pepper, seeds removed and chopped
1 large tomato chopped
¼ cup cilantro finely chopped (optional)
1 cup tomato juice (unsalted)
2 ½ tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 ½ tablespoons mint leaves chopped
2 teaspoons hot sauce
¼ teaspoon prepared chili powder
½ teaspoon dried basil
½ teaspoon salt (to taste)
Feta cheese (optional, for garnish)
Instructions
Combine watermelon, cucumber, red onion, red bell pepper, tomato, cilantro, and mint in a blender.
Add tomato juice, olive oil, lemon juice, apple cider vinegar, chili powder, basil, and salt.
Blend until smooth, scraping down sides as needed.
Taste and adjust hot sauce or salt.
Chill in the refrigerator for at least 1-2 hours before serving.
Serve chilled, garnished with feta cheese if desired.
Notes
Use extra-juicy watermelon for best results.
For a crisper texture, add cubed melon and cucumber as a topping.
Adjust spice level by increasing or omitting hot sauce.
Store in an airtight container for up to 2 days.
- Prep Time: 15
- Category: Dinner
- Method: Blending
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approx. 12 fl. oz)
- Calories: 70
- Sugar: 15g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 11g
- Fiber: 1.2g
- Protein: 1g
- Cholesterol: 0mg