It’s Seriously Soupy day today, featuring one of my favorite bloggers Serena, who authors a blog called Seriously Soupy. Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making. Since it started she has given soup tours and taught soup classes and has a catologue of over 100 soups on the site! You can join Serena on her Soupy journey at SeriouslySoupy.com and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.
Here’s what Serena has to say:
Who doesn’t love watermelon in the summer? Have you read Shari’s Everything You Always Wanted to Know About Watermelon article?
This tasty/crunchy fruit is not only refreshing but it is packed with heaping dose of the good stuff our bodies needs (vitamin C, vitamin A, lycopene, etc) – believed to protect us from inflammation, colon cancer, arthritis, etc.
To me, watermelon is the perfect fruit (at least in my eyes), which is why I wanted to experiment with it’s fruity taste in a soup. I decided to make a salted watermelon soup with fresh basil, lemons, lime and water.
The recipe is simple enough and only took 10 minutes to prep.
For a new twist on the beloved summer fruit treat, you must try this recipe.
Enjoy!
Chilled Watermelon/Lime Soup
Ingredients:
- 1/2 of a watermelon
- 1 bunch of fresh basil
- 1 bunch of fresh lavender
- 1/2 cup of water
- 2 tablespoons of lime juice
- 2 tablespoons of lemon juice
- pinch of sea salt
Directions:
- Cut a medium-sized watermelon in half.
- Cut up and add to a bowl with the lemon juice, lime juice, basil, lavender and salt.
- Let chill in the fridge for 20 minutes. Add the mixture, along with some water into a blender.
- Liquefy the watermelon mixture and pour into a bowl.
- Let chill in the freezer for about an hour and serve cold.
Speak Your Mind