Chilled Mint and Watermelon Soup

This mint and watermelon soup is light and refreshing — lovely as an appetiser or entree before a heavier meal, or blended a little looser as a cool drink on a hot day.

Ingredients

Serves 3-4

• 4 cups of seedless watermelon, cubed
• 1/2 (80g) cucumber medium, peeled and chopped (optional to leave unpeeled)
• Juice of 1 lime or lemon
• 1/4 cup fresh mint leaves, plus extra for garnish
• 1-2 teaspoon sugar or honey (optional, for sweetness)
• 1 cup crushed ice (if you have as a drink)

Method

1. In a blender, combine the watermelon, cucumber, lime juice, mint leaves, and sugar or honey (if using).
2. Blend until smooth. Leave a little chunky if you prefer.
3. Chill the mixture in the refrigerator for at least 1 hour.

About the author: Dorelle Thompson, Accredited Practising Dietitian (APD097042). About DorelleRelated: Fruit kebabs with Greek yoghurt dip · Citrus and prawn salad · Stomach pain and gut health supportCTA: Book a free 20-minute call.