Summer Melon and Pepper soup
Move over salads, we have a perfect summer soup that is beyond satisfying.
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.