When the summer heat hits hard, this chilled watermelon soup is the refreshing break you didn’t know you needed. It’s sweet, icy cold, and silky smooth, like a creamy watermelon slush in soup form. The juicy watermelon blends beautifully with coconut cream, mint, and a touch of lime. to create a cold watermelon soup that’s as nourishing as it is cooling.

Two bowels of chilled watermelon soup.

This chilled watermelon soup with coconut cream is cool, creamy, and bursting with sweet, summery flavor. It’s naturally gluten-free, dairy-free, and vegan, and comes together in just minutes in a blender. Perfect for a refreshing appetizer, snack, or light lunch.

❤️ Sandi’s Summary

  • This chilled watermelon soup is sweet and delicious.
  • Coconut cream, fresh mint, and lime add layers of summery flavor.
  • It is gluten-free, dairy-free, and vegan!

This delicious chilled soup is the perfect summer soup. There is no cooking involved so that you won’t heat up the house. It is sweet, delicious, and even your pickiest eaters will love it! Want to make it ahead? Store it in a sealed jar in the fridge. Just give it a shake or stir before serving!

Want more no-cook ideas? Try my Chilled Pineapple Soup or browse all Cold Summer Soups.

Photos of the ingredients to make watermelon soup.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Watermelon – Use seedless watermelon for the easiest prep. Either pink or yellow flesh works.
  • Lime-Infused Oil – Optional but delicious! Drizzle on top or stir in ¼ teaspoon lime juice for a similar effect. This lime-infused oil recipe is very easy to make!
  • Coconut Cream – Use canned full-fat coconut milk or coconut cream for the creamiest texture.

How to pick that perfect watermelon

Watermelon is the obvious star of this soup. It is sweet and bursts with flavor in this chilled soup recipe.

  • Thump it – A hollow sound usually means it’s ripe and juicy.
  • Check the field spot – Look for a large yellow spot on one side (that’s a good sign!).
  • Heft matters – It should feel heavier than it looks. Heavier = juicier.

Note From The Kitchen: Cold soups might feel a little unexpected, but they’re incredibly easy and refreshing, especially during a heatwave! There’s no need for substitutions here. This recipe is naturally gluten-free and dairy-free, and it blends up in minutes. This soup is fun for the whole family and easy to pack for a summer picnic or pool day. You can even turn it into popsicles if you have extra!

How to Make Chilled Watermelon Soup (Step-By-Step)

Watermelon and ice in the blender.

Step 1: Chop your seedless watermelon into chunks and remove any stray seeds. Add all of the ingredients (watermelon, ice, water, coconut cream, and peppermint leaves) to a Vitamix or blender.

Step 2: Add the watermelon, coconut cream, a splash of cold water, a handful of mint leaves, and a few ice cubes to your blender.

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Step 3: Blend on high until smooth and creamy. Taste and adjust with more mint or lime juice if desired.

Step 4: Chill for at least 30 minutes before serving, or pour over extra ice. Drizzle with lime-infused oil and garnish with mint.

Frequently Asked Questions:

What soups can be served cold?

You can make any fruit or vegetable into a cold soup…my favorite is using fruits because you can add so many flavors to create layers of flavor around the fruit’s taste. I would not serve a soup with meat cold.

Can I freeze a chilled soup?

You can freeze a chilled soup, but it may thaw out with an odd texture.

How long will chilled soup keep fresh in the refrigerator?

A chilled soup will keep fresh for up to 4 days in the refrigerator.

Can I use frozen watermelon in this chilled watermelon soup?

Yes! Frozen watermelon works well and makes the soup extra frosty, just be sure to reduce the ice or water slightly.

The top view of a bowl of chilled watermelon soup.

More Delicious Summer Recipes:

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Two bowels of chilled watermelon soup.

Chilled Watermelon Soup – A Summer Favorite

5 from 4 votes
This chilled watermelon soup with coconut cream is light, sweet, and refreshing—perfect for hot summer days. Made in minutes, this cold watermelon soup is gluten-free, dairy-free, and vegan!
Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Calories: 86

Ingredients
  

  • 3 cups watermelon
  • ¼ cup coconut cream
  • 15 fresh mint leaves
  • lime infused olive oil for drizzle on top
  • ½ cup ice cubes
  • 3 tablespoons water

Equipment

  • Vitamix
  • blender

Method
 

  1. Put all ingredients into a Vitamix, or other blender and blend until smooth.
  2. Serve chilled with a drizzle of lime infused oil.

Nutrition

Serving: 1servingCalories: 86kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 198mgFiber: 1gSugar: 7gVitamin A: 808IUVitamin C: 11mgCalcium: 20mgIron: 1mg

Notes

  1. You can use a blender or food processor if you do not have a Vitamix.
  2. I like to use full-fat coconut cream because it adds creaminess.
  3. Serve in shot glasses at a party for a fun buffet table presentation.
  4. Store in a mason jar or airtight container. It will keep fresh for up to 3 days.

Nutritional Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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