Ingredients
600 g watermelon pulp (seeds removed), broken into pieces
1 medium zucchini, cleaned and cut into pieces
1 tomato, cleaned and seeds removed and cut into pieces
1 small red onion, peeled, cut into small pieces
the juice of 6 cm fresh ginger root, cleaned, grated and squeezed
2 tablespoons extra virgin olive oil
the juice of half a lemon
1 tablespoon shoyu
half a teaspoon dried ginger powder
whole sea salt, just enough to taste
freshly ground black pepper, to taste
Makes 3-4 servings.
Directions
In a blender, puree all the ingredients until you reach te desired texture. Transfer into a bowl and refirgerate for at least 1 hour, taste again for seasoning then divide the soup among serving bowls. Serve chilled.
Posted in: chilled soups,fruits,gluten-free,raw,savoury,soups,summer,vegetables
{ 4 comments… read them below or add one }
This sounds delicious! I love the idea of a chilled fruit soup that’s actually savory. I have a GIANT watermelon in my fridge that needs usin’. Any idea what 600 grams of pulp would translate to in American cups? I’d like to make this but I seriously suck at conversions. :-)
Hi Bianca :) I’d say 600 grams is about 3 cups…let me know if that makes sense ;)
It looks yum, and all raw :-)
Thanks :)