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Watermelon Mint Soup

This chilled soup is made by blending ripe watermelon with fresh mint and a splash of vinegar, resulting in a smooth, refreshing liquid with a slightly tangy flavor. The final dish has a silky texture and a vibrant pink color, served cold as a hydrating appetizer or light summer course.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 85
Ingredients Equipment Method

Ingredients
  

  • 4 cups seedless watermelon, cubed chilled for best results
  • 0.25 cup fresh mint leaves roughly chopped
  • 1 tablespoon white vinegar or apple cider vinegar
  • to taste salt optional, to enhance flavor

Equipment

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

Method
 

  1. Using a knife and cutting board, dice the seedless watermelon into roughly uniform cubes for easier blending.
  2. Place the watermelon cubes into the blender, add the chopped mint leaves, and pour in the vinegar.
  3. 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.
  4. Stop the blender and taste the soup; add salt if desired. Blend briefly again to incorporate.
  5. 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.
  6. Serve the chilled watermelon soup garnished with additional mint leaves or a drizzle of vinegar for extra brightness, if desired.