Chilled Watermelon/Lime Soup

Chilled Watermelon/Lime Soup Topped with Basil -- Seriously Soupy

Who doesn't love watermelon in the summer? 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. Basically, it's a perfect fruit (at least in my eyes), which is why it was time to mix up the taste a bit and turn it into a soup. I decided to make it a salted watermelon soup with fresh basil, lemons and lime and water. Simple enough and it only took 10 minutes to prep for a new take on the beloved summer treat. Enjoy!

Chilled Watermelon/Lime Soup

Ingredients:

1/2 of a watermelon

1 bunch of fresh basil

1 bunch of fresh lavender 

1/2 cup of water

2 tablespoons of lime juice

2 tablespoons of lemon juice

pinch of sea salt

Directions:

Cut a medium-sized watermelon in half. Cut up and add to a bowl with the lemon juice, lime juice, basil, lavender and salt. Let chill in the fridge for 20 minutes. Add the mixture, along with some water into a blender. Liquefy the watermelon mixture and pour into a bowl. Let chill in the freezer for about an hour and serve cold.

Seriously Soupy Serena

Grilled and Chilled Peach Soup

 Grilled and Chilled Peach Soup - Seriously Soupy

Chilling various fruits and vegetables is a great way to create new soups while staying cool. I want to test out a few this summer and started with a grilled and chilled peach soup. This soup-like blend took two days to make, which began by grilling the peaches with fresh mint, basil and lavender. The mixture was then cooled overnight in the fridge and blended together with some water and chilled in a freezer for a tangy/sweet soup-like blend that is sure to be a hit this summer. Enjoy!

Grilled and Chilled Peach Soup

 Ingredients:
6-8 peaches
2-3 tablespoons of olive oil
1 teaspoon of salt
1 teaspoon of cinnamon
1 tablespoon of sugar
2 cups of water
fresh herbs (mint, basil and lavender)

Directions:
Day One: Preheat the oven to 350 degrees. Cut up the peaches and fresh herbs. Place them on a baking sheet or on aluminum foil. Sprinkle with olive oil, cinnamon and salt. Let cook for 30-40 minutes. Turn off oven, let cool and place in a refrigerator overnight.

Day Two: Place mixture in a blender with water and sugar. Make sure everything is mixed together, taste and top with whole peaches or fresh herbs. Enjoy!

Seriously Soupy Serena