Fresh Watermelon Soup with Basil Ricotta
Fresh Watermelon Soup with Basil Ricottan is a gluten free, lacto ovo vegetarian, and primal recipe with 6 servings. One portion of this dish contains about 4g of protein, 9g of fat, and a total of 140 calories. For 47 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Winter will be even more special with this recipe. 30 people found this recipe to be tasty and satisfying. If you have basil leaves, watermelon, reduced fat ricotta cheese, and a few other ingredients on hand, you can make it. It works well as a soup. From preparation to the plate, this recipe takes roughly 20 minutes. It is brought to you by Not Enough Cinnamon. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is solid. Try Ricotta Gnocchi with Basil & Fresh Mozzarella, Blistered Tomato and Ricotta Bruschetta with Fresh Basil, and Fresh Basil Ricotta Yogurt Dip with Peaches for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Ingredients:
16 basil leaves, chopped
3 tbsp olive oil
5 oz / 150 g reduced fat ricotta
salt and pepper
2 lb / 900 g seedless watermelon (about half a watermelon)
Equipment:
food processor
blender
bowl
Cooking instruction summary:
Cut watermelon into sections, cut off the rinds and roughly chop the flesh. Transfer them to the bowl of your food processor or blender, add 2 tablespoons of olive oil and a pinch a salt. Process until smooth. Pour watermelon soup into glasses and refrigerate while you're preparing the rest of the recipe. In a small bowl, combine together ricotta, basil and 1 tablespoon olive oil. Season with salt and pepper to taste. Right before serving, take the glasses of watermelon soup out of the fridge, top with ricotta mixture and serve immediately. The soup must be served very cold.
Step by step:
1. Cut watermelon into sections, cut off the rinds and roughly chop the flesh.
2. Transfer them to the bowl of your food processor or blender, add 2 tablespoons of olive oil and a pinch a salt. Process until smooth.
3. Pour watermelon soup into glasses and refrigerate while you're preparing the rest of the recipe. In a small bowl, combine together ricotta, basil and 1 tablespoon olive oil. Season with salt and pepper to taste. Right before serving, take the glasses of watermelon soup out of the fridge, top with ricotta mixture and serve immediately. The soup must be served very cold.
Nutrition Information:
covered percent of daily need
