Description
A vibrant, hydrating chilled soup blending watermelon’s sweetness with tangy herbs and a hint of spice. Crisp, refreshing, and perfect for summer, this no-cook recipe balances flavors for a light, crowd-pleasing meal.
Ingredients
4 cups seedless watermelon, cubed
1 medium黄瓜, diced
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
1 garlic clove, minced
1/4 cup extra virgin olive oil
1 tablespoon tamarind paste or 2 tablespoons lime juice
1 teaspoon salt
1-2 fresh chiles, seeded and finely chopped (optional)
1/4 cup chopped red onion (optional)
Instructions
Combine watermelon,黄瓜, cilantro, mint, garlic, and red onion (if using) in a blender.
Add olive oil, tamarind paste or lime juice, salt, and chiles (if desired). Blend until smooth.
Strain the mixture to remove seeds and chunks for a silky texture (optional).
Chill for at least 1 hour before serving.
Serve in bowls, garnished with extra herbs and a splash of lime.
Notes
Customize with avocado, mango, or coconut water for extra creaminess or sweetness.
Vegans can skip the tamarind or use a non-dairy substitute.
Store in an airtight container in the fridge for up to 24 hours.
Adjust spice level by leaving chile seeds in for more heat.