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Chilled Watermelon and Apricot Soup


Happy Saturday, Soupers! It’s still HOT and stormy but we’re chillin’ with this watermelon and apricot chilled soup. Who says soup has to be the first course for lunch, huh? Well, disagree. Seriously, once again, this is one of the fastest soups you’ll ever make. It’s more of a dessert, but go ahead and indulge anyway during the lunchtime hour.


  • 1/8 quart of fresh strawberries, hulled
  • 8 small apricots (core the pits)
  • 1/2 small watermelon (meat and heart)
  • 1/3 cup ginger ale or 7-Up
  • 1/8 cup sugar
  • 2 teaspoons of ginger (fresh is best)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon white wine vinegar
  • 1 teaspoon apple cider vinegar
  • 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
  • 1/2 cup, sour cream
  • 1 basil leaf
  • 1 squeeze lemon
  • 1 tablespoon (grenadine syrup optional)
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 10min
  • Fridge60min
  • Meal Time Lunch
  • Serves 4


  1. Bring all ingredients together in a blender.
  2. Blend for 1 minute until smooth.
  3. Pour mixture into a metal bowl.
  4. Chill in the refrigerator for at least 1 hour.
  5. Add a final dollop of sour cream before serving.
  6. Use mint and strawberries as garnish.

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