Nothing about this soup is what you’d expect. No roasted peppers, no garlic-heavy base, no bread crumbs muddled in. It’s just watermelon. Blended until smooth enough to drip down your chin, chilled so it’s more a sneaky burst of hydration than a meal. Looks like fruit, but tastes like a whisper of garden mint and a splash of vinegar—sharp contrast to the sticky, overly sweet watermelon you usually eat at picnics.
I made it last week when the heat finally felt like it was melting my brain. It was an impulsive idea—who rests a bowl of watermelon on the fridge’s edge and then takes a sip with the feeling that maybe, just maybe, this works? Turns out, it does. This isn’t just for summer. It’s for surprising friends, for last-minute dinner parties, for sneaking another glass at noon and pretending it’s okay. Because sometimes, a cold bowl of weirdly sophisticated watermelon soup is exactly what you need.
Watermelon Mint Soup
Ingredients
Equipment
Method
- Using a knife and cutting board, dice the seedless watermelon into roughly uniform cubes for easier blending.
- Place the watermelon cubes into the blender, add the chopped mint leaves, and pour in the vinegar.
- Secure the lid on the blender and blend on high speed until the mixture is completely smooth, about 1-2 minutes. Look for a vibrant pink liquid without chunks.
- Stop the blender and taste the soup; add salt if desired. Blend briefly again to incorporate.
- Pour the soup into a bowl or pitcher and refrigerate for at least 30 minutes to chill thoroughly. The soup should be cold and silky to the touch when ready to serve.
- Serve the chilled watermelon soup garnished with additional mint leaves or a drizzle of vinegar for extra brightness, if desired.
So here’s to small revolutions in the kitchen. To saving a melon from the fruit bowl and turning it into something unexpected. Honestly, I might just keep making this until watermelon is out of season or I forget how weird it is.
