You heard that right. It’s a soup, not a juice, not a smoothie. It’s a liquid that you ladle into a soup bowl, garnish, and eat with a soup spoon sitting in your favourite corner in the house.

I was really looking forward to a small visit out of town and suddenly, it had to be called off. I spent all of last evening and this morning moping. I made a bland breakfast and didn’t talk much. And then I made this soup. In minutes, I was another person. It was like I was being pumped with endorphins.  I have nothing else to say. Summer is upon us, and you must be armed with this.

Psst:- Try this with strawberries!

Watermelon and Mint Soup

Watermelon and Mint Soup


  • 2 cups watermelon, cubed
  • A handful of fresh mint (or basil!)
  • Juice of one lemon
  • 1/4 inch fresh, tender, root ginger (skip this if you have fibrous ginger)
  • Salt to taste
  • Freshly ground black and pink peppercorns
  • 1/2 cup chopped watermelon
  • Good extra virgin olive oil to drizzle


  1. Place the 2 cups of watermelon, all but a sprig of mint, lemon juice, and salt in a blender and blend without any water.
  2. Pour into a soup bowl.
  3. Grind black and pink peppercorns directly onto the soup if you have a pepper mill; else sprinkle liberally.
  4. Drizzle a few drops of good quality extra virgin olive oil and decorate with a sprig of mint.
  5. Eat immediately.

Watermelon and Mint