August 11, 2021

Summer Melon and Pepper soup- vegan, gluten free.

Name: Summer Melon and Pepper soup
Prep time: 10 min
Cook time: 20 min
Ingredients: 1/2 medium size ripe watermelon- blended into juice (yields about 3 cups juice); 2 red peppers roughly chopped; 2 carrots sliced; 3 garlic cloves -sliced; 4 shallots sliced; 12 cherry tomatoes; 1 cup corn frozen or fresh, cooked; 2-3 dry red chilies or chipotle chilies; handful basil or mint or can use both (I prefer both); 2 cups vegetable broth -low sodium preferred; salt to taste; black pepper powder (optional if more spice desired)

Summer Melon and Pepper soup- vegan, gluten free.

Spread the taste

Summer is here! The sunrise and sunsets, perfect evenings, lovely outdoors, all the seasonal produce that makes heat tolerable, make it my favorite season. But summers is not just about salads. With the soup lover in me, I love to blend those summer vibes into an easy soup that is deliciously satisfying.

Get the sweetest watermelons you can, along with the freshest red peppers. Of course, there is no summer without corn. Spice it up with red or chipotle chilies. Add the aroma of fresh herbs, and viola, you will have your favorite soup of summer made in less than 20 min.

Nutrition wise, this recipe is lycopene loaded. Lycopene which gives the red color in the peppers, tomatoes, watermelons is a powerful antioxidant, which has shown protective effect against cancer in multiple studies. Also, this soup is loaded with Vitamin A, from peppers, carrots. Low in calories, loaded with goodness of plants and brimming with summer vibes, this is your perfect heathy combination for the pleasant summer evenings.

Summer Melon and Pepper soup

Move over salads, we have a perfect summer soup that is beyond satisfying.

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Prep Time 10

Cook Time 20

Course Main Course, Soup

Servings 4 people

Equipment

Blender

Ingredients

1/2 medium size ripe watermelon- blended into juice yields about 3 cups juice
2 red peppers roughly chopped
2 carrots sliced
3 garlic cloves -sliced
4 shallots sliced
12 cherry tomatoes
1 cup corn frozen or fresh, cooked
2-3 dry red chilies or chipotle chilies
handful basil or mint or can use both I prefer both
2 cups vegetable broth -low sodium preferred
salt to taste
black pepper powder optional if more spice desired

Instructions

Cut your watermelon, and blend half of it into juice. Save it on the side.
Now chop your veggies. Do not worry about doing a perfect job, we will be blending them all.
In a heavy bottom soup pot, add few table spoons of water or broth ( or a spray of avocado oil if using). Once hot, add sliced garlic and shallots. Once you feel the aroma of garlic, go ahead add the red chilies. Give about 30 sec, before adding the carrots, red peppers and cherry tomatoes. At this stage, add one cup broth, put the lid on, and let them all cook for 6-8 min on medium heat.
Then add the corn and remaining broth. Mix well for 2-3 min. Now add the herbs. I love a mix of both basil and mint.
Take all the ingredients to blender and blitz till smooth texture.
Now return the blender ingredients to the soup pot. Go ahead and add your watermelon juice to the soup. (Trust me, it works)
Mix well. Adjust salt, pepper levels per your taste.
Simmer for 8-10 min.
Serve hot with extra watermelon on the side.