Spanish Watermelon Soup

Spanish Watermelon Soup

Spanish Watermelon Soup

Try this quick, sweet soup in place of gazpacho on a hot summer day.

  • 4Servings


  • 3 slices white bread
  • 4 tomatoes
  • 1/3 cup toasted slivered almonds
  • 2 Tbs. olive oil
  • 2 Tbs. red wine vinegar
  • 1 clove garlic, minced (1 tsp.)
  • 1/2 tsp. paprika
  • 1/2 tsp. ground cumin
  • 5 cups seedless watermelon cubes (13/4 lb.)


Place bread in large, shallow bowl; cover with water; and let stand 5 minutes. Squeeze excess moisture out of bread, and transfer to blender or food processor.

Bring large pot of water to a boil. Score bottoms of tomatoes with an X, and drop in boiling water 30 seconds. Remove from water, cool slightly, then peel and chop.

Transfer tomatoes to blender or food processor along with almonds, oil, vinegar, garlic, paprika, and cumin. Purée until smooth. Add watermelon, and blend until smooth. Strain soup through fine-meshed strainer before serving.

Nutrition Information

  • Calories: 257
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 48 mg
  • Fat Content: 19 g
  • Fiber Content: 2 g
  • Protein Content: 5 g
  • Saturated Fat Content: 10 g
  • Sodium Content: 19 mg
  • Sugar Content: 13 g