Fourth of July

Sopa de Sandia (Watermelon Soup)

August  7, 2014
2 Ratings
  • Serves 8
Author Notes

A few years ago Freddy and I travelled to San Miguel de Allende which is located in the heart of Mexico. It is a magical place, a world heritage city, a historic colonial city filled with gorgeous gardens, stunning architecture and good restaurants. Just outside of town we had lunch in the garden of a pretty restaurant and Freddy ordered the soup which I stole from him. I tasted and tasted and made lots of notes and I think this is very similar to that memorable soup. —dymnyno

What You'll Need
  • 7 cups red seedless watermelon
  • 1 cup yellow onion, small dice
  • 1 cup celery, small dice
  • 3 tablespoons olive oil
  • 4 cups chicken stock
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons sherry vinegar (Spanish)
  • 1 tablespoon balsamic vinegar
  • 8 slices of lime
  1. Saute the onions and celery in olive oil until translucent. Set aside.
  2. Use a blender to liquify 3 cups of the watermelon with the chicken stock. If the stock is homemade, be sure to filter it to remove any chicken debris.
  3. Add the Worcestershire sauce, balsamic vinegar and sherry and the reserved onions and celery.
  4. Refrigerate until very cold.
  5. Liquify the remaining watermelon and add to the cold ingredients and stir together.
  6. Serve with individual slices of lime.
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  • lastnightsdinner
  • mainesoul
  • dymnyno

3 Reviews

lastnightsdinner August 12, 2014
This sounds lovely - I can't wait to try it!
mainesoul August 8, 2014
In step 2 you ' liquify the watermelon with the chicken stock'. What portion of the 7 cups is liquified. Or is it all of the 7 and in step 5 we liquify the remainder of the watermelon that is not in the original 7 cups?
dymnyno August 8, 2014
3 cups...thanks for catching my omission.