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Chilled Watermelon Soup

Watermelon and Avocado SoupsServes 6-8
Free of: All top allergens and gluten-free

Chef’s Note: Super light, refreshing and easy to make. Serve as a soup or as a glass of tonic between courses.


  • 1 medium, seedless watermelon, peeled with a large knife and cubed
  • 1/2 cup (125 mL) fresh mint, torn
  • 1/4 cup (60 mL) fresh lemon juice
  • 2 tbsp fresh ginger, minced
  • 2 tbsp sugar
  • 2 cups (475 mL) apple juice
  • Pinch salt and pepper


  1. In a large bowl, stir all ingredients together.
  2. Pour into a blender in batches, pulsing mixture until smooth.
  3. Strain soup through a fine sieve. Chill for at least one hour in fridge.
  4. Serve soup in chilled soup bowls or glasses.

If you like this recipe, try the Avocado & Cucumber Soup (pictured).

Recipe by Simon Clarke

First published in Allergic Living magazine.
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