Cool Off With This Watermelon-Peach Chilled Soup Recipe
When you think of soup, you probably think of cozy fall or winter evenings, a hearty sourdough bread loaf, and a full, warm belly. But we're here to change all that, because summery chilled soup recipes are one of our favorite ways to cool off when the weather's warm. Full of nutritious veg, sweetness, and a hint of spice, this chilled soup has become our go-to working from home lunch. Pair it with a lemonade for the most refreshing meal of all time.
Watermelon-Peach Chilled Soup
- 3 cups diced watermelon
- 3 cups diced peaches
- 1/2 cup chopped cucumber
- 1/2 cup finely chopped shallot
- 2 limes, juiced
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh mint
- 1-inch knob of ginger, peeled
- 2 tablespoons red wine vinegar
- 2 teaspoons pink salt
- 1 red bell pepper, cored, seeded, chopped
- 1 yellow bell pepper, cored, seeded, chopped
- 1 jalapeño, sliced
- 2-3 sprigs fresh cilantro
- Start with a heavy duty blender, adding in watermelon, peaches, cucumber, shallot, lime juice, parsley, mint, peeled ginger, red wine vinegar, and pink salt. Pulse the mixture together until the watermelon and peaches are mostly liquified. You can reserve some of the cucumber, peaches, herbs, or peppers for topping the soup once it is ready to serve.
- Add in chopped bell peppers and pulse the blender until you get the desired level of chunkiness to the soup. Feel free to add in some jalapeño slices at this point to take the spice up a notch.
- You can serve the soup immediately, or chill in the refrigerator for two hours or more for the flavors to marinate together. Serve with sliced jalapeños, any reserved vegetables or herbs, and cilantro.
- To freeze, pour the soup in a freezer-friendly container or individual serving containers for quicker defrosting time. Do not freeze any toppings on it, but buy fresh herbs or jalapeños when you are ready to defrost and serve it.
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Recipe and photos by Sarah Anderson.