Sunny's Summer Red Soup

Save Recipe
  • Level: Easy
  • Total: 50 min (includes chilling time)
  • Active: 20 min
  • Yield: 4 to 6 servings
Share This Recipe


1/4 teaspoon hot Hungarian paprika

2 pounds cubed seedless watermelon 

1 pound strawberries, hulled 

2 red heirloom tomatoes, quartered 

1 medium-sized red onion, peeled and quartered 

1 tablespoon Worcestershire sauce 

For the garnish:

8 leaves fresh basil

4 ounces Feta 

1/4 cup pine nuts, toasted 


  1. Toast the paprika in a small dry pan over medium heat, moving it around in the pan with a wooden spoon until a waft of it smells pungent and alive again, about 4 minutes.
  2. In a high-powered blender or food processor, combine the watermelon, strawberries, tomatoes, onion and Worcestershire sauce. Blend until smooth and chill.
  3. To make the garnish, on a cutting board, chop the basil, feta cheese and pine nuts all together until minced and combined. Serve the chilled soup with a sprinkle of the garnish on top.