Way-Too-Cool Chilled Watermelon and Cucumber Soup
I first tasted this cool, refreshing, sweet and spicy summery soup when it was served to me at a soup cooking contest by 13-year-old Emma Scielzo of Chevy Chase, Maryland, who explained, “I like to create healthy recipes that kids can make and enjoy.” It may seem like a very strange combination to add croutons to a light and fruity soup but if you add them at the very last minute, it works amazingly well to give just the right crunch. Alternatively, you might want to top it with toasted pistachios or pumpkin seeds.
- 2 - 4 English cucumbers peeled and diced 3 cups
- 3 cups watermelon diced
- 1/2 small yellow onion (preferably a sweet Vidalia or Walla Walla), diced 3/4 cup
- 1/2 - 1 lemon juice only, 3 Tbsp.
- 4 Tbsp. extra virgin olive oil
- 1/4 cup fresh mint chopped
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper or more to taste
- 1/2 baguette (use wheat/gluten free, if needed) diced into 1/2-inch pieces 1 1/2 cups
- In a large blender, combine all ingredients except for 2 Tbsp. oil, 1 Tbsp. mint and the baguette. Puree until smooth. Chill it in the refrigerator for at least an hour and for up to 24 hours.
- 10 minutes before serving, in a large heavy skillet, preferably cast iron, heat the remaining oil. When it is hot, add the bread cubes and toss occasionally, until they are well-browned and crispy, 5 – 7 minutes.
- Serve the soup garnished with the mint and croutons.
Do Ahead or Delegate: Peel and dice the cucumbers, dice the watermelon, the onion and the baguette, juice the lemon, chop the mint, make the croutons, or fully prepare and refrigerate the soup. Scramble Flavor Booster: Top the soup with freshly ground black pepper. Add some cilantro along with the fresh mint. Substitute 1 tsp. of the oil for the croutons with butter. Tip: You can include mint in in a variety of salads, marinades and soups, And, of course, hot or iced tea. It adds a slightly peppery, but nicely sweet dimension. Nutritional Information Per Serving (% based upon daily values): Calories 285, Total Fat: 15g, 22%; Saturated Fat: 2g, 9.5%; Cholesterol: 0mg, 0%; Sodium: 836mg, 35%; Total Carbohydrate: 35g, 11.5%; Dietary Fiber: 3g, 9.5%; Sugar: 10g; Protein: 6g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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