Chilled watermelon soup


  • Prep Time15 mins
  • Total Time2 hrs 15 mins
  • Makes4 servings
Chilled watermelon soup

Photo, Roberto Caruso.

Chatelaine Triple Tested


  • 2-kg yellow or red seedless watermelon

  • 1 tbsp granulated sugar

  • 1/2 cup chopped fresh mint, divided

  • 1/4 cup lemon juice

  • 1/4 cup sweet white wine, such as moscato (optional)

  • 1 pint blueberries


  • CUT watermelon in half. Scoop out 20 balls of watermelon with melon baller. Stir balls with sugar in a medium bowl. Refrigerate until ready to use.

  • PEEL remaining watermelon and coarsely chop. You should have about 15 cups. Purée chopped watermelon with ⅓ cup mint and lemon juice in a blender until smooth. Strain purée through a fine-mesh sieve. The liquid that flows through should be clear. Do not push watermelon down. Discard pulp. Refrigerate until cold, about 2 hours. Stir in wine. Divide among 4 bowls. Divide blueberries among bowls and top each with 5 reserved watermelon balls. Sprinkle with remaining 2 tbsp mint.

Nutrition (per serving)

Calories 143, Protein 3g, Carbohydrates 36g, Fat 1g, Fibre 3g, Sodium 9mg.
Excellent source of vitamin C.