Watermelon is probably the most emblematic summer fruit and there are so many uses for it (even soup, but I'll tell you all about that in a moment). It's fresh, sweet and simply delicious. Kids and grown-ups alike love it, and I can easily understand why!
I don't really recall eating a lot of watermelon as a kid but as soon as I started developing an interest in food and did some grocery shopping myself, watermelon quickly became one of my (many) favorite summer fruits.
Solal instead has always been an addict and I'm pretty sure I got contaminated by his love for this juicy yumminess. If our fridge wasn't so desperately small, we would probably always have some on hands.
The healthy summer recipe I want to share with you today might be a bit different than what you're used to.
This fresh watermelon soup with basil ricotta is sweet and savory - so not exactly a dessert soup but not a watermelon gazpacho either as there are no cucumbers or tomatoes present.
The pink watermelon flesh is combined with a little drizzle of olive oil, some salt and pepper, and turned into a delicious cold summer soup thanks to your food processor or blender. I don't think cooking gets any easier than that!
After a stop in your fridge and once it's well chilled, the watermelon soup is topped with a tasty mixture of ricotta cheese and basil. Yes, basil again! What can I say? I probably have basil in my blood.
The combination of these ingredients really is a winner in my book so I hope you'll give this easy recipe for cold watermelon soup a go!
If you tried this Watermelon Soup, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Fresh Watermelon Soup with Basil Ricotta
This Chilled Fresh Watermelon Soup with ricotta and basil topping and a drizzle of olive oil is healthy, fruity, refreshing and the perfect sweet and savory soup to stay cool this summer.
- 2 lb seedless watermelon 900 g, about half a watermelon
- 3 tbsp olive oil
- salt and pepper
- 5 oz reduced fat ricotta 150 g
- 16 basil leaves chopped
Cut watermelon into sections, cut off the rinds and roughly chop the flesh. Transfer them to the bowl of your food processor or blender, add 2 tablespoons of olive oil and a pinch a salt. Process until smooth.
Pour watermelon soup into glasses and refrigerate while you're preparing the rest of the recipe.
In a small bowl, combine together ricotta, basil and 1 tablespoon olive oil. Season with salt and pepper to taste.
Right before serving, take the glasses of watermelon soup out of the fridge, top with ricotta mixture and serve immediately. The soup must be served very cold.
You can use feta cheese instead of ricotta.