Honestly, I never thought I’d be blending watermelon into a soup. Seems almost wild — the idea of cold, sweet juice combined with vinegar and garlic. But I was craving something refreshing, something that didn’t just numb my senses with ice but actually woke them up.
So I chopped a melon that smelled like green grass and sweet honey right off the vine, not too ripe but just enough to give that soft, almost creamy texture when pureed. Added a splash of sherry vinegar that made the whole thing sing, like a subtle punch of crispness right at the end. The ice-cold bowl felt like a breath of wind on my face, almost startling in its clarity.
Right now, this feels like the kind of thing I want sitting in my fridge when the temps go up and everything else feels like a burden. It’s probably too simple to give it a fancy name, but I’ve always liked the oddball stuff. It’s imperfect and weird, and maybe that’s enough to keep me coming back to it.
Watermelon Vinaigrette Soup
Ingredients
Equipment
Method
- Use a sharp knife and cutting board to dice the watermelon into roughly 1-inch cubes, then transfer them into a large mixing bowl.
- Add the minced garlic and sherry vinegar to the watermelon cubes. Stir gently to distribute the flavors evenly. Let sit for about 5 minutes to allow the vinegar to marinate the fruit slightly.
- Transfer the marinated watermelon mixture to a blender. Blend on high speed until completely smooth and no chunks remain, about 30 seconds. The mixture should be a vibrant, homogeneous pink liquid.
- Pour the blended soup into a clean bowl or container, then season with salt and freshly ground pepper to taste. Stir well to incorporate the seasonings.
- Cover the bowl with plastic wrap and chill the soup in the refrigerator for at least 1 hour. The cold enhances the refreshing quality and helps the flavors meld together.
- Serve the chilled watermelon soup in bowls, optionally garnished with fresh herbs, small watermelon cubes, or a drizzle of extra vinegar for added brightness. The final dish should be cold, smooth, and vividly colored, with a refreshing aroma.
Anyway, I poured another bowl and wondered if I’d be craving it in winter too. Sometimes I think recipes are just excuses to keep experimenting, even with ingredients that normally don’t hang out together. It’s oddly satisfying — the splash of chilled sweetness and the faintest hint of garlic lingers after. Might turn into a summer emergency — or just a weird little secret I keep on tap.