When I got home on Monday evening from my trip, there was a HUGE almost whole watermelon left in my fridge that needed to be eaten. I ended up cutting it up into cubes and it filled three huge tupperware containers, so I knew I needed to come up with a way to use it fast.
I wanted a recipe that would not only be delicious, but would use a good amount of the watermelon and would be super refreshing in the intense heat this week has brought. This recipe is so simple that it’s hard to even call it a recipe because it requires nothing but turning on the blender!
Chilled Watermelon Soup
Here’s what you need:
- 4 cups cubed watermelon
- 1 container plain low fat yogurt (6 oz)
- Juice of 1 lime (not 2)
- 1 tsp minced ginger
- 1 tbsp honey (optional)
Start by putting about 2 cups (half) of the watermelon and any juice from the bottom of the container into the blender.
Blend until the watermelon is smoothed out and blended to a uniform consistency.
Now add the rest of your watermelon and blend again until combined.
Next, add in the rest of your ingredients – lime juice, ginger, yogurt, and honey if the watermelon isn’t that sweet (I didn’t end up using the honey).
Blend again until combined, and chill for 1 hour.
Garnish with basil, mint, or extra yogurt if desired. This soup is SO delicious, but is probably best eaten right away. I realized the watermelon might separate, so I came up with the perfect way to use the rest of the soup – popsicles!
I found this little popsicle mold at Target for $1. Can’t beat that.
Freeze for 3-4 hours until frozen through, and that’s it!
These are delicious! The ginger adds a subtle spice which is perfect against the sweet watermelon, the tang of the lime, and the chill of the soup/popsicle. The flavors work so well, and it literally takes about 5 minutes to throw this together.
Delicious food + 5 minutes of my time = Happy Beth.
What is your favorite fruit in the summer time? Mine is a tie between watermelon and juicy peaches!