Photo: SoraNews24

Watermelon soup? We try a strangely alluring recipe from Ajinomoto

By Casey Baseel, SoraNews24

In Japan, watermelon is sometimes called “the king of fruits.” Could it also, though, be the king of soups?

Food and beverage company Ajinomoto thinks it has the potential, as they recently shared a recipe for watermelon gazpacho, which our reporter Aoi Kuroneko was quick to try out.

Ingredients (for four servings)


● Watermelon (350 grams)

● Cucumber (70 grams)

● Tomato (120 grams)

● Onion (30 grams)

● Garlic (1/2 clove)

● Olive oil (1 tablespoon)

● Lemon juice (2 teaspoons)

● Consommé powder (2 teaspoons)

Step 1: Chop the watermelon, cucumber, and tomatoes.


Step 2: Set aside 50 grams of watermelon and 20 crams of cucumber. Place the rest of the watermelon and cucumbers into a blender, along with the tomato, olive oil, lemon juice, and consommé powder. Blend the mixture until smooth.


Step 3: Dice the onion and garlic, add them to the mixture, and blend once more.

Step 4: Pour the blended mixture into a bowl and place in the refrigerator to chill.

Step 5: Once the mixture is chilled (this may take a few hours), add the watermelon and cucumber you set aside in Step 1 as a topping, and your watermelon gazpacho is ready.


Setting aside the chilling, the whole thing only requires about five minutes of active prep work, which isn’t bad at all for something that comes out looking as pretty as this. As for how it tastes, let’s go to Aoi’s taste-test notes:

“From the very first moment, the watermelon makes its presence felt! This is a refreshingly chilly soup that lets you really enjoy the melon’s sweetness.

Olive oil turns out to be surprisingly compatible with watermelon, and the lemon juice and garlic are just enough to bring the soup’s sweet notes into sharper focus without covering it up, and there’s no unpleasant bitterness from the tomato or cucumber either.

All in all, this is a very unique, but also very good, soup.”

With no boiling, simmering, or other cooking involved, it’s also pretty easy to adjust the recipe to better suit your tastes, whether that means adding in more onion for a spicier finish or using a squirt more of lemon juice for extra tartness. Also, as a soup, increasing or decreasing the amount you make is a snap, making it easy to whip up a batch for a party, make use of leftover watermelon you’ve got in the fridge, or any other time you’re craving a new spin on the king of fruits.

Source: Ajinomoto

Photos © SoraNews24

Read more stories from SoraNews24.

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-- How to make cheese with just three ingredients【SoraKitchen】

-- How to make a beautiful matcha cheesecake using a microwave, toaster oven, and hardly any effort

© SoraNews24

©2022 GPlusMedia Inc.

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I wonder what's in the "consommé powder," Ajinomoto...

Dare we enjoy the other ingredients as nature intended?!

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Not so unusual at all.

Watermelon is a common "filler" for hot days summer salads.

And a couple of points -

As Mickelicious hinted - what's in the consomme? MSG? The recipe doesn't need it. A little freshly chopped basil and parsely will add any further zing.

And drizzle the olive oil on top before serving. Individual diners can stir it in themselves.

Blending the oil will emulsify it, changing the color and taste of the soup.

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We like our watermelon chilled and served with ice cream with a drop of Scotch on top. I do make cucumber sup or mousse when I have too many of them.

In Italy watermelon with Prosciutto was very tasty, especially with chilled white wine. Like from Castel Gandolfo the pope's summer castle. Great ice cream too.

1 ( +1 / -0 )

Iced coffee with Tullamore D.E.W. Original whiskey works for me.

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In Japan you can find the strangest recipies and food combinations... ew

0 ( +1 / -1 )

@ Yuuju, you can also find some marvelous pairings.

1 ( +1 / -0 )

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