Chilled Watermelon Soup


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 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.



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