This month’s Recipe Redux theme is “Beat the summer heat with no-cook meals!” Two weeks of hot and humid weather made it easy to be creative with cold foods, and using fresh, raw ingredients only made it better. I was already planning on making a watermelon soup for this month’s recipe redux. But it needed more than just the refreshing watermelon. I needed it to hit your taste buds in all the right ways, and I think I found just the way to do it.
This cold soup is incredibly refreshing on a hot day. The tartness of lime, the bit of heat from cayenne, and the fresh greens make this a delicious and nutritious soup or on-the-go drink. To serve it up with a color on each side, I used a piece of foil to make a ‘divider’ and poured the chilled soups on either side, then carefully removed the foil. It won’t be a perfect pattern, but have fun with it!
Green Watermelon Soup
3 cups chopped watermelon
1 1/2 – 2 teaspoons agave (if your watermelon is super sweet, you may not need any)
pinch cayenne pepper
1 tablespoon vodka (keeps it from getting too icy)
Add everything to blender and combine on low speed. Transfer to shallow bowl. Chill for 1 hour or until slushy with ice forming around the edges.
2 cups kale, baby spinach, or combination of both, loosely packed (note: you could also use wheat grass if you like, just omit/reduce agave)
1/2 cup slushy watermelon puree
1/4 large apple, finely chopped or grated
1/2 lime, membrane removed & chopped
1 teaspoon agave
3 ice cubes, crushed
Add everything to blender, combine on medium speed to crush ice, about 10 seconds, then combine on low for another 20 seconds or well-combined.
Assembly: transfer watermelon slush to a measuring cup and stir to break up icy chunks so you can pour easily. Tear a small sheet of foil to use as a ‘divider’ to be placed in the middle of your soup bowl. Simultaneously pour red and green mixtures into bowl on either side of foil. Enjoy immediately.