When the temperatures are rising and the sun is shining, I can’t wait to make all my favorite summer recipes! I’m a big fan of refreshing, cold soups in summer. They’re easy to make, contain a lot of nutrients because you don’t cook the vegetables and, most importantly, it’s just really delicious.
One of my favorites is this watermelon & basil soup. Watermelon is probably the summer fruit, right? It’s great for hydration on hot days. Yes, it’s named watermelon for a reason – 92% of the fruit is water! Besides its lovely taste, it’s also low in calories and full of antioxidants and packed with vitamin A, C and B6. It has been shown that watermelon relieves sore muscles, so try this recipe after working out!
This watermelon basil soup combines some lovely flavors: the red onion adds a bit of sharpness, the watermelon makes it sweet and it’s so fresh because of the basil and cucumber.
6 cups of fresh watermelon, cut in cubes
1 cucumber, peeled and chopped
1/4 cup chopped red onion
2 tablespoons olive oil
1/4 cup chopped basil
1/4 teaspoon salt
1/4 teaspoon pepper
It’s best if you keep the watermelon and cucumber in the fridge before using, so that they’re well chilled. This way, you don’t have to refrigerate the soup after making it and you can start eating right away!
Combine all the ingredients in a food processor or blender and mix until smooth. Drizzle some olive oil on top and garnish with a fresh basil leave. It’s best to enjoy your watermelon basil soup right away! Then you really benefit from all the great nutrients it contains. Enjoy!
Lots of love,