Description
A vibrant, cold summer soup blending sweet strawberries and watermelon with zesty herbs, earthy roasted beet, and a hint of jalapeño. This vegan, gluten-free recipe is refreshing, hydrating, and packed with antioxidants—perfect for heatwaves or summer gatherings.
Ingredients
2 cups fresh strawberries, hulled and rinsed
3 cups seedless watermelon, diced
1 small beet, peeled and roasted
1 jalapeño pepper, seeded (optional)
Juice and zest from 1–2 limes
1/4 cup fresh mint leaves, chopped
1 tablespoon apple cider vinegar
1 tablespoon fresh basil, chopped
Salt, to taste
Instructions
Preheat oven to 400°F (200°C). Roast the beet until tender (45–50 minutes), then let cool and dice.
Dice strawberries, watermelon, and jalapeño.
In a blender, combine strawberries, watermelon, jalapeño, lime zest, mint, basil, and vinegar. Blend until smooth.
Add the roasted beet and pulse to fully incorporate.
Chill in the refrigerator for 1 hour before serving. Adjust seasoning with salt and additional lime juice if desired.
Notes
Use pre-cooked beet to save time.
For a smoother texture, remove watermelon seeds.
Adjust jalapeño quantity for spice level.
Store in an airtight container in the fridge for up to 2 days.
Garnish with fresh mint or sliced fruits before serving.