Chilled Tomato, Watermelon and Basil Soup Recipe

It can be difficult to remain calm, cool and collected in the midst of summer’s longest, hottest, and stickiest nights. One key to beating the heat is to stick with refreshing, chilled eats. However, some of the best chilled treats like ice cream, Italian ice, ice cream sundaes, etc. can be packed full of added sugars and lots of salt.

For a better way to stay cool and healthy try out a few delicious chilled (cold) soups like this Chilled Tomato, Watermelon and Basil Soup Recipe. It’s courtesy of Executive Chef, Anthony Stewart at Pritikin Longevity Center + Spa and will make approximately 4 servings.

Chilled Tomato, Watermelon and Basil Soup Recipe

1 cup canned low-sodium plum tomatoes
¼ cup low-sodium tomato puree
1 cup chopped watermelon (seedless)
½ teaspoon chopped garlic
¼ teaspoon freshly ground black pepper
½ teaspoon orange zest *
1 tablespoon basil, chiffonade (cut into thin strips)
Garnish: Four sprigs of fresh basil

Using a grater or microplane, shave off the peel of an orange to make ½ teaspoon of shavings. The shavings are your zest, which add strong, wonderfully citrus flavor to foods. Use only the colored part of the peel, not the bitter white pith beneath.

Combine all ingredients in a blender. Blend well. Chill. Before serving, garnish each bowl with a sprig of fresh basil. Enjoy!