Equipment
* optional
Ingredients
Fruit Base
- 600 g watermelon, cubed and seedless
- 150 g strawberries, hulled and halved
- 100 g sweet cherries, pitted
- 100 g raspberries, fresh
Flavorings and Garnish
- 30 ml lime juice, freshly squeezed
- 2 g lime zest, finely grated
- 30 ml agave syrup
- 1 g kosher salt
- 12 fresh mint leaves
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 111 kcal
- Protein
- 2 g
- Carbohydrates
- 28 g
- Fat
- 1 g
- Fiber
- 4 g
- Sugar
- 21 g
- Sodium
- 100 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 332 mg
- Calcium
- 29 mg
- Iron
- 0.9 mg
- Magnesium
- 29 mg
- Phosphorus
- 40 mg
- Zinc
- 0.3 mg
- Vitamin A
- 46 mcg
- Vitamin C
- 46 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.07 mg
- Niacin
- 0.7 mg
- Folate
- 24 mcg
- Water
- 222 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the fruit by cubing the watermelon, hulling the strawberries, and pitting the sweet cherries using a chef's knife and cutting board.
Combine the prepared watermelon, strawberries, raspberries, cherries, lime juice, lime zest, kosher salt, and agave syrup in a blender. Blend on high until completely smooth and homogenous.
Pour the pureed mixture through a fine mesh strainer into a large mixing bowl, using a spoon to press the liquid through. Discard the remaining seeds and pulp.
Cover the large mixing bowl tightly and refrigerate the soup for at least 2 hours, allowing the flavors to meld and the soup to chill down to around 4°C/39°F.
Ladle the thoroughly chilled soup into cold serving bowls. Garnish each portion with a few fresh mint leaves and serve immediately.
Chef's Notes
- Adding a tiny pinch of salt to fruit desserts naturally amplifies their sweetness and complexity without requiring extra refined sugar.
- For an elegant presentation, freeze some of the strained soup in ice cube trays. Add these fruit ice cubes to the bowls right before serving to keep the soup ice-cold without diluting the flavor.
- Fresh basil can be successfully substituted for mint to provide a slightly peppery, aromatic contrast to the sweet berries.
- Ensure your bowls are chilled in the freezer for 15 minutes prior to plating to extend the refreshing temperature of the soup.
Storage
Refrigerator: 3 days — Store in an airtight container. Separation is natural; stir well before serving.
Reheating: Do not reheat. Serve strictly chilled.
Troubleshooting
Soup is too tart or lacks depth of flavor
Cause: The watermelon or berries used were out of season or not at peak ripeness.
Fix: Whisk in an additional 15ml of agave syrup and a tiny extra pinch of salt until fully dissolved.
Prevention: Taste the raw fruit before blending to gauge natural sugar levels and adjust the recipe sweetener accordingly.
Soup consistency is too thick, resembling a smoothie rather than a light broth
Cause: High pectin content in the specific berries used, or lower water content in the watermelon.
Fix: Whisk in ice-cold water, 15ml at a time, until the soup reaches a light, pourable consistency.
Prevention: Ensure fruits are weighed precisely rather than measured by volume.
Cultural Context
Chilled fruit soups have strong roots in Eastern European and Scandinavian culinary traditions, where abundant summer harvests of berries and stone fruits are preserved in light, refreshing broths. This modern variation borrows the intensely hydrating qualities of watermelon, making it a perfect staple for hot climates and contemporary plant-based dining.
