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What could be better than eating watermelon on a hot summer day? How about a cold watermelon soup, all dressed up so that it’s fancy enough to serve at a special meal!

At the Shopping for Health 2014 conference, our grocery store dietitian guests were treated to this delicious soup, created for the National Watermelon Promotion Board by Chef Simon Andrews of Charleston’s Francis Marion Hotel. From first bite, we couldn’t wait until summer, when watermelons are at their best!

Here is his recipe for Watermelon Cucumber Soup with Fresh Basil – easy to make and double in quantity, if needed. Serve it from a cooler for a casual summer picnic, or in pretty cups or bowls for a buffet or sit-down meal.

Watermelon Cucumber Soup with Fresh Basil


1 small seedless watermelon, peeled and chopped

2 large cucumbers peeled and choppedwatermelon

Juice of one orange

Juice of one lime

2-3 tablespoon honey



½ cup watermelon, diced

1/2 cup cucumber peeled, seeded and diced

1/2 cup basil, chopped



In blender or food processor, puree watermelon and cucumber together until smooth. Strain to remove seeds. Return puree to blender or food processor; add orange juice, lime juice and honey. Blend until frothy. Refrigerate until cold.

Pour soup into serving bowls or container. Before serving, top with small mix of diced watermelon, diced cucumber and basil.


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