Sopa de Sandía

Name: Sopa de Sandía
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 6 cups seedless watermelon, cubed; 2 Roma tomato, chopped; 1 cup English cucumber, diced; 1/4 cup extra virgin olive oil; 2 tbsp sherry vinegar; 1/2 tsp fine sea salt

A refreshing chilled watermelon soup blended with tomato, cucumber, and extra virgin olive oil.

15 minEasyServes 4140 cal/serving

SpanishSoupBlenderVeganVegetarianMediterraneanLow CarbKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

6 cups seedless watermelon, cubed
2 Roma tomato, chopped
1 cup English cucumber, diced
1/4 cup extra virgin olive oil
2 tbsp sherry vinegar
1/2 tsp fine sea salt

Instructions

1

Combine 6 cups cubed seedless watermelon, 2 chopped Roma tomato, and 1 cup diced English cucumber in a high-speed blender.
2

Blend on high speed until completely smooth.
3

With the blender running on low, pour in 1/4 cup extra virgin olive oil and 2 tbsp sherry vinegar to emulsify.
4

Season with 1/2 tsp fine sea salt and blend for 5 seconds to combine.
5

Chill in the refrigerator for at least 1 hour before serving cold.

Questions

How long does Sopa de Sandía 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 Sopa de Sandía?

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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