Make Ahead

Sopa de Sandia

October  2, 2017
Photo by Rachel Basye
Author Notes

While in Spain last summer for an art workshop, I tasted an amazing watermelon soup. When I came home, I created this one, based on my memory. —Rachel Basye

  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 4-6
Ingredients
  • 1 small watermelon
  • 1.5 sweet onions, chopped
  • 4 garlic cloves, chopped
  • 1/8 cup each, basil, thyme and mint, chopped
  • 3 tablespoons olive oil
  • 2 cups homemade croutons (see below)
In This Recipe
Directions
  1. Saute onions and garlic on low heat until clear. Do not brown. When done, take off heat and cool.
  2. Meanwhile, cut up watermelon, removing all rind.
  3. When onions have cooled, mix with watermelon and herbs in a blender. Blend until smooth.
  4. Add olive oil. Let rest at room temperature for several hours before serving.
  5. Croutons: Slice 4 1-inch thick pies of ciabatta or boule bread into chunks. Drizzle with a little olive oil and bake until crisp.
  6. To serve, ladle soup into bowls and top with croutons.

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