Made this when the heat was just relentless. No plan, just grabbed the biggest watermelon I could find, thrown into the blender. It’s not the usual cold soup with tomato and cucumber. No, it’s softer, almost like biting into a frozen dollop of the sweetest, ripest watermelon. That faint whisper of basil mixes with the very faintest hint of vinegar, just enough to cut through the sugar. It’s like a sip of summer that actually feels cool inside your nose. Really, it’s everything I didn’t know I wanted—a splash of nostalgia from childhood picnics and some strange, new flavor twist. Doesn’t solve anything, but it sure makes the afternoon more bearable. You know, sometimes the best ideas happen when you’re too hot to think straight and just start blending things you wouldn’t normally put together.
Watermelon Basil Soup
Ingredients
Equipment
Method
- Measure out 4 cups of ripe watermelon chunks and place them into the blender.
- Add 8 torn basil leaves, 1 tablespoon of vinegar, a pinch of salt, and black pepper to the blender.
- Secure the lid and blend on high speed until the mixture is completely smooth and frothy, approximately 30 seconds. The color should be bright pink with visible basil flecks.
- Pour the blended soup into serving bowls and place them in the refrigerator to chill for at least 30 minutes. The soup should be icy, with a soft, slushy appearance.
- Once chilled, serve the soup immediately, garnished with additional basil if desired, and enjoy a refreshing, icy watermelon-flavored dish.
Trying this out might just make you a little less annoyed at the clock ticking wrong in the heat. Hopefully, it’s the kind of thing that sneaks up on you in the fridge, waiting to surprise the next time you need a break from the usual.
