Cold watermelon and tomato soup: Sopa fria de sandia y jitomate

articles Food & Cuisine Recipes

Karen Hursh Graber

Tomatoes and watermelon are an unexpected combination here, and one that does not require you to go anywhere near the stove. A sprig of fresh mint (hierba buena) is a nice garnish.


  • 1 pound ripe tomatoes, peeled and seeded, cut into chunks
  • 1 small, ripe watermelon, rind and seeds removed, cut into chunks
  • ¾ cup ice water
  • 1 sprig parsley
  • juice of 1 small lime
  • 1 tablespoon red wine vinegar
  • salt to taste
  • fresh mint sprigs for garnish (optional)

Place all ingredients except the salt and mint in a blender and puree until smooth. Taste and add salt if desired.

Chill for at least an hour, ladle into bowls or consommé cups, and garnish with mint sprigs if desired. Makes 6 appetizer servings.

Link to source article
Cool and refreshing: Mexican summer soups

Published or Updated on: May 28, 2010 by Karen Hursh Graber © 2010
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