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If you need to cool off on a hot summer day (it was high 90’s here in Charlotte this week), or cool off when tempers rise, or just keep your cool, try either of these soups. They are refreshing, and nourishing, and just make you feel good! Cool, and zesty, spicy, and delicious. It will take your mind off the heat or whatever you’ve got going on. It’s like hitting the reset button. And then there is the added bonus of no stoves or ovens, few ingredients, and each soup takes just 10 minutes to make.

         

        

So here we are, keeping our cool. See the video below. Oh, and I almost forgot the best part…Make it with someone you love and it tastes twice as good!

 

 

The easy recipes are below if you want to try them.

Print Recipe
Gazpacho and Spicy Watermelon Soup
Gazpacho (a cold Spanish vegetable soup) Watermelon Soup (original recipe from Williams-Sonoma)
Prep Time 10 minutes each
Cook Time 5 minutes each
Passive Time 1 hour
Servings
Ingredients
Gazpacho
Spicy Watermelon Soup
Prep Time 10 minutes each
Cook Time 5 minutes each
Passive Time 1 hour
Servings
Ingredients
Gazpacho
Spicy Watermelon Soup
Instructions
Gazpacho
  1. Cut the large tomatoes, bell pepper, and scallions into 1" pieces. Put them in the blender.
  2. Cut the grape tomatoes into quarters and set aside. Cut the cucumbers into small dice. Put half of the cucumbers in the blender and set the other half aside with the grape tomatoes. You will mix them in by hand at the end.
  3. Add the garlic clove, roughly chopped, jalapeño pepper, juice of the 1/2 lime, balsamic vinegar, olive oil, salt, and pepper, to the blender.
  4. Blend until smooth. Pour into a bowl and refrigerate for at least one hour. Stir in the grape tomatoes and the rest of the cucumbers.
Spicy Watermelon Soup
  1. Cut up the watermelon into 2" chunks, chop the jalapeño pepper removing the seeds, roughly chop the scallions and put all in a clean blender (in case you have made the other soup).
  2. Add the mint leaves, zest of the lime, juice of the lime, rice vinegar, honey, salt, and pepper.
  3. Blend until smooth. Pour into a bowl and refrigerate for one hour. Add diced cucumbers. Garnish with diced watermelon, jalapeño slices, and mint leaves.
  4. Enjoy!

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