Who likes cooking when it’s hot? And who likes eating super hot foot when it’s 100-degrees outside? Lemme answer those Q’s for you: NO ONE. 

And these facts are what have inspired this on-going posting series full of awesome recipes that require ZERO cooking…because have I ever told you that when the oven turns on, my brain turns off???

True story.

But I excel at making cold foods. Promise.

WATERMELON-CUCUMBER SOUP 

Grocery Store List: Watermelon, Cucumbers, Fresh Mint, Sugar, Fresh Lemon Juice, Feta, White Wine, & Sparkling Wine.

Measurements:

4 cups of sliced watermelon

1 whole cucumber

1 tablespoon of chopped fresh mint

1 teaspoon of sugar (optional)

2 tablespoons fresh lemon juice

8 teaspoons crumbled feta

1/2 cup white wine

1/8 cup sparkling wine

Prep:

• Slice up your watermelon. Set aside 1 cup of chopped slices (which you will throw in right before you serve to give the soup some chunk)
• Cut the cucumber in half. Slice one half into about 6 slices. The other half you need to slice and cut the skin off as well.

Blending:

• Blend remaining watermelon (about 3 cups), the chopped up cucumber with the skin off, the lemon juice, mint, wine, and sparkling wine.
• Put in fridge until ready to serve.

Serve:

• Once ready, stir in sugar (optional, it tastes great without the sugar too).
• Add chunks of watermelon and cucumber. Top with feta and mint.

Voilà, you have a refreshing summer soup! And your wine is already in the recipe…but feel free to have another glass!

*Inspiration for this soup came from Oprah.com and Epicurious.com.