This is the perfect starter soup when served in small bowls – full of flavour, not too heavy and brilliantly beautiful.
Watermelon and strawberries are not the most common ingredients for a savoury dish but when combined with the spice of jalapeno, the richness of garlic and the zing of red wine vinegar, the sweetness serves as a deliciously balancing flavour.
Watermelon and tomatoes both contain high levels of Vitamin C, and combined with the garlic, chili and Manuka Honey this is actually an impressively immunity supporting recipe, perfect for cold days, or warm days when you feel a bit of a seasonal bug coming on.
This chilled soup recipe can be stored in the fridge for up to 2 days before serving, meaning you can make it in advance and focus on the preparation of your main dish. It’s equally stunning for lunch, served with a crusty sourdough loaf, pan fried in butter for some extra texture, and won’t leave you feeling heavy but will definitely give you the satisfying after-meal feel that comes with a dish bursting in flavour.
If you’re looking for something to pair this with as an easy starter or to accompany the soup as a tasty full meal, try our Melon and prosciutto Burrata with chilli honey. An equally refreshing, spicy and tasty snack that complements our Watermelon Gazpacho perfectly.
Serve with a chilled glass of white wine and you’re ready for a colourful, mouth-watering meal that’s super easy to make but equally as impressive to eat with the eyes and the mouth!
The Steens Team x
- 2 lb ripe red tomatoes cored, seeded, and coarsely chopped
- 1 lb watermelon seeded and coarsely chopped
- 2 cups ripe strawberries coarsely chopped
- 1red jalapeno seeded and coarsely chopped
- 1 tsp Manuka Honey, warmed slightly so it will blend
- 2 garlic cloves
- 4 ounces (about 2 slices) white sandwich, French, or Italian bread
- 1 lime, juiced
- 2 tablespoons red wine vinegar
- 3/4 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon pink peppercorns
Coarsely chop tomatoes, watermelon, strawberries, jalapeno and garlic.
Combine all ingredients except olive oil in a blender. Blend for 2-3 minutes, while adding in the olive oil in a slow stream, until your soup is thick and creamy looking.
Taste and season with extra salt, pepper, lime juice and vinegar if needed.
Cover and refrigerate for at least 2 hours, to chill completely.
Serve cold, topped with your desired garnishes and a drizzle of Manuka Honey.
This blender soup doesn’t require any cooking, so it’s easy to whip up quickly when you have guests coming over, or if you feel a bit poorly, it will top you up with well needed Vitamins, Methylglyoxal and spices to support your immune system in fighting off baddies.
If you love this recipe, we’d love you to share it!
Visit us over on Instagram at @steensmanukahoney to see more sugar free, wholefood recipes from Steens Honey. And if you’re in the market for some delicious, immunity supporting Manuka Honey from New Zealand, head over to steenshoney.com