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.
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❤️ Sandi’s Summary
This delicious chilled soup is the perfect summer soup. There is no cooking involved, so 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.
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. This chilled soup recipe bursts with sweet flavor.
- Thump it with your knuckles – 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.
A Note From My Kitchen
Cold soups might sound a little strange, 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 the leftover soup into popsicles if you have extra!
How to Make Chilled Watermelon Soup (Step-By-Step)
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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.
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:
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.
You can freeze a chilled soup, but it may thaw out with an odd texture.
A chilled soup will keep fresh for up to 4 days in the refrigerator.
Yes! Frozen watermelon works well and makes the soup extra frosty. Just be sure to reduce the ice or water slightly.
More Delicious Summer Recipes:
- Earl Grey No-Churn Ice Cream
- Gluten Free Brownie In a Mug
- Grilled Mahi Mahi In Foil Packets
- Gluten Free No-Bake Chocolate Oat Cookies
Love This Recipe?
💬 Did you make this vegan watermelon soup recipe? I’d love to hear how it turned out! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Chilled Watermelon Soup (A Summer Favorite!)
Equipment
- Vitamix
- blender
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
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Instructions
- Put all ingredients into a Vitamix, or other blender and blend until smooth.
- Serve chilled with a drizzle of lime infused oil.
Notes
- You can use a blender or food processor if you do not have a Vitamix.
- I like to use full-fat coconut cream because it adds creaminess.
- Serve in shot glasses at a party for a fun buffet table presentation.
- Store in a mason jar or airtight container. It will keep fresh for up to 3 days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition 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.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
What is coconut cream
Hi, you can buy coconut cream in a can at most grocery stores.
In Canada 🇨🇦 we can buy coconut cream in a tetra type pack in grocery stores as well as cans.
That is good to know. Do you by any chance know how many ounces are in the tetra pack? This would be helpful for Canadian readers.