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