Easy Watermelon Soup with Chamomile for a Summertime Glow
Watermelon soup with a chamomile infusion gets you that soft, dewy complexion for a radiant summertime look. It’s simple to make and refreshing to have on a hot summer day. Made with three garden ingredients, it provides deep nutritional hydration with a herbal trendy twist. Share it as a meal or a fruity cocktail with friends. Sip, savor and glow!
In the heart of August, watermelon and cucumbers grow abundantly in gardens everywhere. They also fill tables at local farmers markets and grocery store shelves. Friends and neighbors willingly give them away too.
Together, they create the perfect refreshing pair for these hot summer days. Even with back-to-school planning in full swing, there’s still plenty of summertime left to enjoy. Time with friends on the lake, family reunions and neighborhood BBQ’s all come to mind.
This watermelon soup with chamomile is the perfect healthy dish to share at these gatherings. It’s also a better alternative to soda, iced coffee’s and dye-laden “sports drinks” that all wreak havoc on your liver and skin.
It’s full of Vitamin C and antioxidants including quercetin found in the chamomile. Along with the high water and low sugar content of watermelon and cucumbers, this soup hydrates and nourishes the body. You’ll naturally give your skin a soft, glowing summer look.
And that’s not all to this pretty pink soup! It’s easy to make, requires no cooking and uses up garden ingredients that quickly spoil in a hot summer kitchen. It’s simplicity and frugality at it’s finest.
Even better, this soup easily freezes, so come January the summer sun-ripened flavor will take you right back to the warm, slow days of the season.
More Reasons Why You’ll Love This Recipe
No cooking required – Who wants to cook when it’s so hot? I’d rather be outside eating my meal in the sunshine instead of leaning over a hot stovetop making it. This watermelon soup only requires a blender.
Lots of flavor – The crisp taste of a garden fresh cucumber blended with the refreshing flavor of homegrown watermelon, all infused with the sweet herbal flavor of chamomile from your herb garden. Along with its light and airy texture, what’s not to love?!
Affordable and Healthy – It’s made with three simple ingredients, which are abundant in gardens this time of year. No grocery store required. And all three ingredients offer several vitamins and nutrients our bodies need especially during the summer.
And watermelon is naturally sweet so there isn’t any added sugar or the cost of using it. For those without access to these fresh ingredients, they are usually on sale at the grocery store this time of year. It’ll still be an affordable dish to make.
Versatile – Simply serve this watermelon soup with chamomile infusion in a bowl with a spoon to enjoy. But it also lends itself to thinking outside the box. Easily turn the puree into watermelon popsicles or watermelon ice for an ice cream alternative. Or perhaps a refreshing, slushy drink? Here in Wisconsin, we love our adult beverages. The possibilities are endless!
Helpful Hints for the Best Watermelon Soup
- How do you know when a watermelon is ripe?
A watermelon is ripe when the ground spot turns yellow, the stem area appears brown and shriveled, it feels heavy in weight and sounds hollow when knocked on like a door. Do not choose if the stem area appears forcibly ripped off the vine. These tips are important because once picked, a watermelon does not continue to ripen.
- Can watermelon soup be infused with a different herb other than chamomile?
Yes, be creative with your herbal options! I experimented with rosemary and mint. If you like spicy, try infusing with jalapeños or add a pinch of cayenne pepper.
- How much home grown chamomile should be used to infuse the soup?
This is a personal preference depending on how strong you want the flavor to be in your soup. I filled a small tea bag full for a 1-quart jar. The flavor was strong, but subtle at the same time.
Ingredients for Watermelon Soup with a Chamomile Infusion
Watermelon – Use a fresh traditionally flavored watermelon or choose a fun variety. Today I’m using an orange crush flavored variety.
Cucumber – Any variety tastes great in this soup. Wash and peel off the skin for a better texture and to avoid a bitter flavor.
Chamomile – Dried chamomile offers a more concentrated flavor, but use fresh if that’s what you have available. Try a different herb too like mint, rosemary, lemon balm, etc. or a combination for an even more unique flavor.
Equipment Needed
Blender, cutting board and sharp knife
Vegetable peeler, measuring cups and 1-quart Mason jar
Tea bags for chamomile
How to Make Watermelon Soup
Step-by-Step Instructions
1.) Peel and chop cucumber and place in the blender.
Cut watermelon off the rind, remove seeds and chop into 1-inch cubes. Place in blender and puree until smooth.
2.) Pour puree into a glass Mason jar.
3.) Place chamomile tea bag(s) into the jar of watermelon puree. Infuse with the chamomile for an hour either in the sun or on a countertop. Then taste test for the strength of the flavor.
If you prefer a stronger hint of chamomile, steep for another hour and taste test again. Once satisfied with the chamomile flavor, place in the refrigerator to chill.
Serve once the soup chills or store in the fridge up to three days for best flavor.
4.) While the puree steeps with the chamomile, secure with a lid and shake occasionally to ensure that the flavor blends evenly throughout the jar.
FAQ’s for Watermelon Soup
When is a watermelon ripe enough to use?
A watermelon is ripe when the ground spot turns yellow, the stem area appears brown and shriveled, it feels heavy in weight and sounds hollow when knocked on like a door. Do not choose if the stem area appears forcibly ripped off the vine. These tips are important because once picked, a watermelon does not continue to ripen.
Can this recipe be doubled?
I recommend making several single batches of this recipe that can be added together in a large container. A blender will only hold the amount of ingredients listed.
How do you slice a watermelon?
When slicing a watermelon, choose a sturdy surface with a cutting board large enough to hold it. Choose a very sharp, large knife, firmly hold with one hand and slowly make a cut. Place a towel under the cutting board to keep it from slipping and to catch the juice.
Can watermelon soup be frozen?
Yes, when freezing in a glass jar leave two inches of headspace to avoid jar breakage. If using a glass baking dish, make sure to place on a level surface in your freezer to avoid a mess. Cover with parchment paper before placing lid on to preserve a fresher flavor.
What is a herbal infusion?
A herbal infusion simply means to steep an herb in a liquid or oil and later remove it. The flavor is left behind, but the herb itself is removed. It’s a popular culinary move to flavor dipping oils, soups and beverages.
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Thank you for stopping by my blog! If you make this recipe and love it, please come on back and leave it a 5-star review! Tag me with your photos on Instagram @beckybuttlesamericana
Cheers! –Becky
Easy Watermelon Soup with Chamomile for a Summertime Glow
Watermelon soup with a chamomile infusion gets you that soft, dewy complexion for a radiant summertime look. It's simple to make and refreshing to have on a hot summer day. Made with three garden ingredients, it provides deep nutritional hydration with a herbal trendy twist. Share it as a meal or a fruity cocktail with friends. Sip, savor and glow!
Ingredients
- 1 cup diced cucumber
- 4 cups chopped watermelon with seeds removed
- 1-2 bags chamomile tea
Instructions
1.) Peel and chop cucumber and place in the blender.
Cut watermelon off the rind, remove seeds and chop into 1-inch cubes. Place in blender and puree until smooth.
2.) Pour puree into a glass Mason jar.
3.) Place chamomile tea bag(s) into the jar of watermelon puree. Infuse with the chamomile for an hour either in the sun or on a countertop. Then taste test for the strength of the flavor.
If you prefer a stronger hint of chamomile, steep for another hour and taste test again. Once satisfied with the chamomile flavor, place in the refrigerator to chill.
Serve once the soup chills or store in the fridge up to three days for best flavor.
4.) While the puree steeps with the chamomile, secure with a lid and shake occasionally to ensure that the flavor blends evenly throughout the jar.
Notes
How do you know when a watermelon is ripe?
A watermelon is ripe when the ground spot turns yellow, the stem area appears brown and shriveled, it feels heavy in weight and sounds hollow when knocked on like a door. Do not choose if the stem area appears forcibly ripped off the vine. These tips are important because once picked, a watermelon does not continue to ripen.
How do you slice a watermelon?
When slicing a watermelon, choose a sturdy surface with a cutting board large enough to hold it. Choose a very sharp, large knife, firmly hold with one hand and slowly make a cut. Place a towel under the cutting board to keep it from slipping and to catch the juice.
How much home grown chamomile should be used to infuse the soup?
This is a personal preference depending on how strong you want the flavor to be in your soup. I filled a small tea bag full for a 1-quart jar. The flavor was strong, but subtle at the same time.
What is a herbal infusion?
A herbal infusion simply means to steep an herb in a liquid or oil and later remove it. The flavor is left behind, but the herb itself is removed. It's a popular culinary move to flavor dipping oils, soups and beverages.
Can this recipe be doubled?
I recommend making several single batches of this recipe that can be added together in a large container. A blender will only hold the amount of ingredients listed.
Can watermelon soup be infused with a different herb other than chamomile?
Yes, be creative with your herbal options! I experimented with rosemary and mint. If you like spicy, try infusing with jalapeños or add a pinch of cayenne pepper.
Can watermelon soup be frozen?
Yes, when freezing in a glass jar leave two inches of headspace to avoid jar breakage. If using a glass baking dish, make sure to place on a level surface in your freezer to avoid a mess. Cover with parchment paper before placing lid on to preserve a fresher flavor.
Nutrition Information:
Yield: 4 Serving Size: 1 cupAmount Per Serving: Calories: 51Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 1g
I’m a wife and homemaker inspiring old-fashioned skills for a homemade, self-sufficient lifestyle, always with a warm beverage in hand. Homemade Recipes. Gardening. Preserving. Healthy Living.
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