Chilled Tomato, Watermelon, and Basil Soup

tomato watermelon soup
With only 35 calories per serving, this recipe makes a refreshing summer meal paired with a salad and some crusty whole wheat French bread.  The watermelon adds a nice sweetness and some variety to the standard summer tomato soup.
Recipe By: Chef Anthony Stewart - Pritikin Spa
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 1 cup canned low-sodium plum style tomatoes. Use San Marzano if you can find them.
    • 1/4 cup low-sodium tomato puree (some tomatoes such as DiNapoli tomatoes come packed in puree)
    • 1 cup chopped watermelon (seedless)
    • 1/2 teaspoon chopped or pressed garlic
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 teaspoon orange zest (zest only, no white pith)
    • 1 tablespoon basil, cut into thin strips


Combine all ingredients in a blender. Blend well and refrigerate until well-chilled.

Ladel soup into wide bowls and garnish with a sprig of fresh basil.

Additional Notes

Garnish: Four sprigs of fresh basil, dollop of low fat Greek yogurt
Recipes From - The Gourmet Food And Cooking Resource