Wow, I am so behind on answering comments and emails. Thank goodness I only left for a week, I feel like it will take me 2 weeks to get back on top of my game! Sheesh… I can’t even imagine how it is for those of you that have a blog that generates substantial traffic! If mine did, I think I would never take a vacation again… 
Nah, seriously, it’s not that bad, I’m slowly getting there, but it feels weird answering comments and emails like two weeks late… And I still need to work on new recipes and feed myself, don’t I?
Now, with summer already coming to an end (can you believe we’re already down to the last week of summer?) this will probably be my last cold soup entry of the year. Mind you, I still have yet another cold soup on the back burner…(figuratively speaking, of course!)
I was planning on giving it a go next week… Now, is there a rule against making and/or eating cold soup in autumn? I mean, it WILL BE a melon soup also, and melons, just like squash, are sort of an autumn produce, aren’t they? So I should be safe, shouldn’t I? And if there is a such a law, please don’t nobody give me away. I promise to only do it this once.
So back to this very still-legal-for-the-time-being watermelon soup, I got the inspiration for it while preparing my 3rd batch of delicious Chilled Cantaloupe Soup. I figured cantaloupe worked so well in a soup AND was so pretty, too, it wouldn’t see why watermelon wouldn’t work just as good.
While I have to admit that this version was not quite AS good as the cantaloupe (maybe it’s just because I prefer cantaloupe to watermelon), it still is an extremely good and refreshing soup, perfect for a hot summer day. And just like the other version, it can also be enjoyed any time of day, be it at breakfast, lunch, dinner, or even as a healthy snack.
A smaller serving would also make a great appetizer, or bring the perfect finishing touch to a light, refreshing meal.
Same rules also apply to this one. I think it applies to ALL cold soups, in fact… Do give it time to chill. This is a soup that takes no time to put together, but it needs to be prepared in advance, so that it has ample time to chill in the refrigerator. At least 4 hours, preferably the whole night (and day, why not?).
Also, I found that the ginger didn’t play as much of an important role with this one… In fact, I sort of wanted to try a tiny little bit of rosemary in there!
Maybe next time…
INGREDIENTS
(serves 2 as main dish -4 as appetizer or dessert)
- the flesh of ½ a medium (7-8 lbs) seedless watermelon
- ½ cup 0% fat plain Greek yogurt
- 1 tsp grated fresh ginger
- Juice from ½ lemon
- Pinch of sea salt
- Dash of ground nutmeg
- 5-6 mint leaves, chopped
Garnish ideas
- Dollop of plain yogurt
- Crushed walnuts
- Fresh basil or mint leaves
- Drizzle of honey
INSTRUCTIONS
- Add all ingredients to blender or food processor and blend until well combined.
- Refrigerate until well chilled, preferably overnight.
- Garnish as desired
As for being pretty, I think it really delivered!
Sunken yogurt…
these pictures are gorgeous. You’ve done a great job with the props and the lighting!
Thank you so much Paula! How very nice of you to say!
This absolutely looks refreshing! On a hot day, chilled soups are where it’s at.
In terms of color I think the watermelon wins over the cantualoupe (I never know how to write that!) but in terms of flavor I definitely prefer the other one too.
And you can serve cold soup for as long as you feel like it. Looks good enough to me even with the current weather!
Glad you think that Simone, because I think I have a few more in me still…. Funny, I’m sort of torn between squash based recipes, which just SCREAM of autumn, and super fresh cold soups and crisp salads, as if I sort of needed to hang on to summer for a little bit longer…
Hey, we’ll be making piping hot stews and casseroles soon enough, let’s make the most of those last few days of warm weather!
Oh this soup is just BEAUTIFUL – looks like summer in a bowl! I’ve been wanting to experiement with more fruit soups, I’m glad you did some work for me!!!
I wonder how a mixed berry or a strawberry soup would turn out…hmm you’ve got me craving chilled soups now…I better get on it before the cool weather takes over!
It’s just unreal how our minds think alike! Now that you have introduced me to melon soup, I want to make all sorts of experimentations, with all kinds of melons, of course, but I also want to introduce other fruits, and even vegetables, into the equation…
Speaking of which… I’ll let you in on a little secret! The other soup that I had in me was a honeydew melon / cucumber soup. Well, it has been done and shot over the weekend, and it turned out ABSOLUTELY FANTASTIC! My favorite so far! And since you said melons were on sale in Colorado, I think you might want to get your hands on a honeydew if you come across one, as I am pretty sure you will want to give that baby a try!
my gosh I know, our tastebuds are twins!!! Cucumber would be a great addition to a fruit soup since it’s mild but has a lovely flavor – I DEFINITELY need to try the honeydew-cucumber combo!!! I hope you post your recipe soon, or I might have to make one up from your inspiration
Thanks for letting me in on your little secret! YUMMMMMMMMMMMMMM!
Be patient my friend, it shouldn’t be too long!
This recipe will be up before the week ends, I promise! And I also promise that it’s well worth the wait, although I am pretty certain that you can come up with a recipe that will be equally amazing, based on the title alone! 
Just beautiful Sonia. Delightful mix of ingredients. Have just discovered your blog and very much enjoyed my visit. Keep up your wonderful work.
Thanks much, Kelly! Real glad you enjoyed your visit, and I sure hope you’ll be back for more!