Chilled Watermelon-Mint Soup

This recipe is based on a classic salad created by the eminent French chef, Jacques Pépin.

May 9, 2011 | | Food | Recipes | Soups

Chilled Watermelon-Mint Soup

Recipe submitted by: Jennifer Clark



This recipe is based on a classic salad created by the eminent French chef, Jacques Pépin. As a bonus, watermelon is rich in lycopene, a phytochemical that helps protect against sun damage. A sweeter wine, such as Riesling or Gewürztraminer, is recommended for this soup.


  • 10 cups watermelon, cubed with seeds removed
  • 2 medium cucumbers, peeled and sliced with most of the seeds removed
  • 10 mint leaves
  • 1 tsp black pepper
  • tsp salt
  • 2 tsp hot pepper of your choice, chopped
  • Feta cheese


  1. Place all ingredients in a blender or food processor and purée.
  2. Place in refrigerator and serve chilled, with crumbled feta cheese on top.

About the Author More by In The Hills

Related Stories

Spinach and wild leeks cold soup

Soup’s on…ice

May 14, 2011 | Jennifer Clark | Back Issues

Sweet or savoury, chilled soup in summer is as comforting as it is cool.

Related Recipes

Spinach and wild leeks cold soup

Springtime Spinach Vichyssoise

May 10, 2011 | In The Hills | Food

This soup is a variation on traditional vichyssoise, a cold potato-leek soup.

Leave a Comment

Your email address will not be published. Required fields are marked *

By posting a comment you agree that IN THE HILLS magazine has the legal right to publish, edit or delete all comments for use both online or in print. You also agree that you bear sole legal responsibility for your comments, and that you will hold IN THE HILLS harmless from the legal consequences of your comment, including libel, copyright infringement and any other legal claims. Any comments posted on this site are NOT the opinion of IN THE HILLS magazine. Personal attacks, offensive language and unsubstantiated allegations are not allowed. Please report inappropriate comments to