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Sopa de Sandía

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

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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. 1

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

  2. 2

    Blend on high speed until completely smooth.

  3. 3

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

  4. 4

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

  5. 5

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

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Questions

What is Sopa de Sandía?

A refreshing chilled watermelon soup blended with tomato, cucumber, and extra virgin olive oil. This reference files it under Spanish soup: made in a blender, rated easy and about 15 minutes start to finish.

How much time should I plan for Sopa de Sandía?

As written, 15 minutes: 15 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 5, 1 hour. That wait sits outside the stated prep and cook times, so plan around it.

Is Sopa de Sandía low-carb?

A serving of Sopa de Sandía carries 18 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.

How many carbs are in Sopa de Sandía?

One serving (the recipe makes 4) has 18 g of carbohydrate in about 140 calories, with 2 g protein and 7 g fat, plus 2 g fiber and 220 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Sopa de Sandía?

Refrigerate Sopa de Sandía for 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.

Serve it with

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