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Time to make:
15 mins, plus 1 hr chilling
$2.00 per serve
(at time of publication)
Full ingredients list:
1 ripe watermelon (6 cups flesh)
1 cucumber, unpeeled
1 cup diced pineapple (fresh or canned)
2 tablespoons ground almonds
3 tablespoons lemon juice
1 tablespoon chopped fresh mint
Nutritional information (per serve)
Instructions and steps:
Step 1Cut watermelon, scrape off seeds and scoop out watermelon flesh into a large bowl.
Step 2Slice cucumber. Add it to bowl with pineapple and almonds. Pour in lemon juice.
Step 3Blend with an electric blender until smooth, decorate with mint and refrigerate for 1 hour.
Use lime juice instead of lemon juice.
1 teaspoon lemon zest or lime zest will add a zingy citrus flavour to the soup.
Most watermelon is pink inside. You can, however, also get the yellow-flesh variety (not to be confused with rock melon or cantaloupe). This recipe works with either pink or yellow watermelon.
Did you know? Although sweet and fruit-like, watermelon is a member of the same family as cucumber, pumpkin and squash.
About this recipe
First published: February 2015