Watermelon Soup with Jalapeno Peppers

Watermelon Soup

(serves 6 to 8)


  • 1 Medium Watermelon
  • 2  Jalapeno Chile Peppers (or Serrano if you want more heat)
  • 4 Tablespoons Lime Juice
  • Touch of Sea Salt


  1. Cut melon into quarters
  2. Take one quarter and cut melon into ¼ to ½ ” dice and set aside
  3. Take remaining 3 quarters and cut into large junks
  4. Place large melon junks into blender or food processor with lime juice and salt.
  5. Process until smooth puree
  6. Remove stems, ribs and seed from jalapeno chiles
  7. Take one chile and cut into fine dice.  Set aside for garnish
  8. Cut remaining chiles into large junks, then add to pureed melon.  Pulse several times until chile segments are pureed.
  9. Chill for at least 1 hour.
  10. When ready to serve, place large spoonful of diced melon into bottom of martini glass or parfait glass. Spoon  ½ to 2/3 cup of melon soup over diced melon.
  11. Garnish with finely diced chiles and serve