Cucumber-Watermelon Soup
Recipe adapted from Vegan Soul Kitchen, by Bryant Terry
This chilled, spicy soup is a refreshing and healthy way to start a summer meal.

This recipe is part of our healthy soul food menu.
Servings: Serves 4–6
Ingredients
  • 1 cup pickled watermelon rind , diced | Get the recipe!
  • 1/4 cup diced red onion
  • 1 Tbsp. fresh cilantro leaves
  • 1/2 tsp. freshly squeezed lemon juice
  • 2 cups diced yellow watermelon
  • 5 cups peeled, seeded, and chopped cucumbers (about 5 medium)
  • 1/4 to 1/2 small habanero chili , seeded and minced
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. extra-virgin olive oil
  • 3/4 tsp. sea salt
  • Freshly ground white pepper , to taste
Directions
Note: You can also buy pickled rind at Amazon.com.

To make salsa: Combine all the ingredients in a small bowl, toss well, cover, and refrigerate until ready to use.

To make soup: Place watermelon cubes in a blender and puree until smooth. Strain through a medium-mesh strainer to remove seeds, and return juice to blender. Working in batches, add cucumber and puree until smooth. Add habanero, vinegar, oil, and salt; puree. Season with white pepper to taste.

Chill soup if desired. To serve, top each bowl with a spoonful of salsa.

This recipe was adapted from Vegan Soul Kitchen, by Bryant Terry (Da Capo).

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