Shorbat Bateekh

Name: Shorbat Bateekh
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: North African
Ingredients: 6 cups seedless watermelon, cubed; 1 cup English cucumber, chopped; 2 tbsp fresh lime juice; 1/4 cup fresh mint leaves, chopped; 2 tbsp extra virgin olive oil; 1/2 tsp fine sea salt; 1/8 tsp cayenne pepper

A chilled North African watermelon soup blended with cucumber, fresh mint, and lime juice for a sweet and savory taste.

15 minEasyServes 490 cal/serving

North AfricanSoupBlenderVegetarianVeganMediterraneanLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

6 cups seedless watermelon, cubed
1 cup English cucumber, chopped
2 tbsp fresh lime juice
1/4 cup fresh mint leaves, chopped
2 tbsp extra virgin olive oil
1/2 tsp fine sea salt
1/8 tsp cayenne pepper

Instructions

1

Place 6 cups cubed seedless watermelon, 1 cup chopped English cucumber, 2 tbsp fresh lime juice, and half of the 1/4 cup chopped fresh mint leaves into a blender jar.
2

Blend on high speed for 1 minute until completely smooth and emulsified.
3

Pour in 2 tbsp extra virgin olive oil, 1/2 tsp fine sea salt, and 1/8 tsp cayenne pepper, then pulse for 5 seconds to combine.
4

Chill the soup in the refrigerator for at least 30 minutes before serving.
5

Garnish with remaining fresh mint leaves and serve cold.

Questions

How long does Shorbat Bateekh keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Shorbat Bateekh?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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