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Chilled Watermelon Soup
Source: dLife

Cold and sweet watermelon soup with cucumbers, lime juice, and cranberry juice.

Prep Time: 45 minutes
Cook Time: 0 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 104.3
Total Carbs 26.0 g
Dietary Fiber 2.3 g
Sugars 20.6 g
Total Fat 0.5 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 464.0 mg
Protein 2.6 g
Sodium 24.1 mg
Dietary Exchanges
, 1 Vegetables , 1 1/2 Fruits
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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8 oz  medium cucumber
1 tsp  sweetener (sugar substitute)
0 1/4 tsp  kosher salt
6 cup  diced watermelon
0 1/2 cup  Juice, cranberry, unsweetened
0 1/2 cup  small red bell peppers
0 1/2 cup  fresh chopped red onion
0 1/2 cup  fresh chopped celery
0 1/4 cup  chopped parsley
1 tbsp  sherry vinegar
2 g  fresh lime juice
1 oz  fresh mint
  1. In small bowl, mix cucumbers and salt.
  2. In blender, place watermelon, cranberry juice, and sweetener, and blend until slightly mixed. Do not overprocess as the watermelon will lose its color.
  3. Pour through strainer into large bowl. Push down on pulp to extract all juice. Discard pulp.
  4. Add bell pepper, onion, celery, parsley, vinegar, and lime juice to the watermelon mixture. Stir, cover and refrigerate 1 hour.
  5. Rinse, dry, and slice cucumbers.
  6. Pour soup into 4 bowls and garnish with mint and cucumber slices.

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