Put a sweet spin on this traditional cold soup that will make hot days a little more bearable.




  • Combine 5 cups watermelon and the cranberry juice in the jar of a blender, and puree until mixture is smooth. Pass through a fine sieve into a large bowl or plastic storage container, discarding pulp. You should have 3 cups strained liquid.

  • Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeno, and remaining cup chopped melon to watermelon liquid, and stir to combine. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 1 hour. Serve, or store in refrigerator up to 1 day.

Cook's Notes

Watermelons range in weight from fifteen to thirty-five pounds, depending on the variety; three pounds will produce about six cups of chopped fruit. Discard the seeds before using.

Reviews (1)

94 Ratings
  • 5 star values: 19
  • 4 star values: 33
  • 3 star values: 29
  • 2 star values: 10
  • 1 star values: 3
Rating: 5 stars
I thought the recipe was excellent. It tasted great and was beautiful to present. I served it alongside some of the watermelon rind I pickled. (Actually it was a dinner party with every course made with watermelon in some way and the soup was declared the winner of the meal!)