Chilled Watermelon Cream Soup

My chilled watermelon cream soup has become our summer sanctuary. Last week, when the heat was almost unbearable, I found myself standing in my kitchen, staring at a massive watermelon that seemed to whisper “cool me down.”

One spoonful of this silky, refreshing soup and you’ll understand why I keep coming back to this recipe every single summer.

Why I Keep Coming Back to This Chilled Watermelon Cream Soup

This chilled watermelon cream soup captures everything I adore about summer in one bowl.

The creamy coconut milk creates the most luxurious texture, while the lime adds just enough brightness to make your taste buds dance.

You can whip this up in minutes, and it always feels like a special treat—even though it’s surprisingly simple.

More Watermelon Magic You’ll Want to Try

Speaking of watermelon favorites, you absolutely must try my watermelon pizza with feta and basil—it’s become our go-to appetizer for backyard gatherings.

And if you’re feeling playful, my watermelon fries with coconut yogurt dip will have everyone asking for the recipe.

What You’ll Need to Make This Chilled Watermelon Cream Soup

Here’s what goes into my chilled watermelon cream soup:

• 6 cups seedless watermelon, cubed (I always choose the heaviest one at the market)
• 1 ¼ cups canned coconut milk (full-fat gives the best creaminess)
• 1/3 cup flaked coconut (unsweetened works perfectly)
• 1 teaspoon coconut extract (don’t skip this—it deepens the tropical flavor)
• Juice and zest from 1 large lime (fresh is non-negotiable)
• 3/4 cup blueberries (frozen or fresh both work beautifully)
• 2 tablespoons water
• 1 tablespoon sugar (adjust to your watermelon’s sweetness)
• 1/2 teaspoon vanilla extract
• Fresh mint leaves for garnish

Pro tip: If your watermelon isn’t quite sweet enough, add an extra tablespoon of sugar to the soup base. Trust your taste buds!

How I Make This Chilled Watermelon Cream Soup

Step 1: Add your cubed watermelon to a food processor and blend until completely smooth—about 2 minutes. The texture should be silky and lump-free.

Step 2: Pour in the coconut milk, flaked coconut, coconut extract, lime juice, and lime zest. Pulse everything together until well combined, about 30 seconds.

Step 3: Transfer your chilled watermelon cream soup to a large bowl, cover tightly, and refrigerate for at least 2 hours. I often make this the night before—it tastes even better after sitting overnight.

Step 4: While the soup chills, make your blueberry swirl. Combine blueberries, water, sugar, and vanilla in the food processor. Blend until smooth, then pour into a small pitcher and chill alongside the soup.

Step 5: When ready to serve, ladle the soup into 6 chilled bowls. Drizzle each with the blueberry sauce and garnish with fresh mint leaves.

My Kitchen Secrets for Getting This Chilled Watermelon Cream Soup Just Right

Here’s what I’ve learned after making this chilled watermelon cream soup dozens of times: always chill your serving bowls beforehand—it keeps the soup perfectly cold from first spoonful to last.

If you want extra richness, swap half the coconut milk for heavy cream. And here’s my favorite trick: add a pinch of sea salt to bring out the watermelon’s natural sweetness.

Can I make this chilled watermelon cream soup ahead of time?

Absolutely! This soup actually improves overnight as the flavors meld together. You can make it up to 2 days ahead and store it covered in the refrigerator.

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What if I don’t have coconut extract?

You can skip it, but the coconut flavor won’t be as pronounced. Try adding an extra tablespoon of flaked coconut and blend it really well for a similar effect.

Can I freeze this soup?

I don’t recommend freezing this chilled watermelon cream soup as the texture changes when thawed. It’s best enjoyed fresh from the refrigerator.

How do I know if my watermelon is sweet enough?

Taste your watermelon cubes before blending. If they’re not naturally sweet, add sugar gradually—start with 1 tablespoon and adjust from there.

Want more seasonal recipes and kitchen inspiration? Follow me on Pinterest for fresh ideas that’ll make your taste buds happy!

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How I Love to Share This Chilled Watermelon Cream Soup

I serve this chilled watermelon cream soup at summer dinner parties as a palate cleanser, and it never fails to impress.

It’s perfect for brunch on the patio, afternoon poolside snacks, or even as a light dessert after grilled meals.

My family has made it a tradition to enjoy this soup on the first truly hot day of summer—it’s become our official welcome to the season.