Watermelon Soup

Watermelon Soup 250 Author: Canadian Living Credits: Watermelon Soup 250

Hot summer days call for dishes that don't heat up the kitchen, like this chilled soup. If you make it ahead, give it a quick stir before serving.

  • Portion size 4 servings
  • Credits : Online-exclusive recipe

Ingredients

  • 5 cups seeded watermelon cubes
  • half bulb fennel chopped
  • 1 tablespoon lemon juice
  • 4 fresh basil chopped
  • pinch salt and pepper
Garnish:
  • 1/4 cup seeded watermelon diced

Method

In blender, purée together cubed watermelon, fennel, lemon juice, basil, salt and pepper.

Cover and refrigerate until chilled, about 15 minutes. Skim off foam. (Make-ahead: Refrigerate for up to 1 day.)

Garnish: Sprinkle with diced watermelon.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 18 mg
  • Sugars 12 g
  • Protein 2 g
  • Calories 69.0
  • Total fat trace
  • Potassium 348 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 17 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 35.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Watermelon Soup

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