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Watermelon and Cucumber Soup

Watermelon, originally native to West Africa, is a refreshing summer treat. In addition to the pleasure the juicy, sweet fruit provides, it serves as a wonderful source of Vitamin C, carotenoids, lycopene, and  Cucurbitacin E.


  • 1 four to five-pound watermelon
  •  3 cucumbers, peeled and seeded
  • juice of 1 lime
  • 1 tsp. lime zest
  • 1 Tbs. fresh minced ginger
  • 2 roasted poblano peppers, chopped
  • 1 ½ tsp. Mexican chili powder
  • ½ tsp. salt
  • feta cheese slices or crumbles, for garnish
  • mint, for garnish


Remove the flesh from the watermelon.  Combine the watermelon and all the remaining ingredients except for the garnish in a food processor and blend.  Remove and chill in the refrigerator for several hours, preferably overnight.  Serve with feta and mint garnish.


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