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Watermelon Basil Soup

This chilled soup is made by blending ripe watermelon into a smooth, icy puree, resulting in a soft, almost frozen texture. Fresh basil and a touch of vinegar provide subtle flavor accents while maintaining a vibrant, liquid consistency that resembles a cold, sweet slush.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: fusion
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 cups ripe watermelon chunks seedless or de-seeded
  • 8 leaves fresh basil roughly torn
  • 1 tablespoon white wine vinegar or apple cider vinegar
  • to taste salt
  • to taste freshly ground black pepper

Equipment

  • Blender
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Serving bowls

Method
 

  1. Measure out 4 cups of ripe watermelon chunks and place them into the blender.
  2. Add 8 torn basil leaves, 1 tablespoon of vinegar, a pinch of salt, and black pepper to the blender.
  3. 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.
  4. 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.
  5. Once chilled, serve the soup immediately, garnished with additional basil if desired, and enjoy a refreshing, icy watermelon-flavored dish.