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Basil Watermelon Bisque

Serves 4 to 6


  • 6 cups cubed watermelon
  • grated zest and juice of 2 limes (reserve 2 tablespoons juice separately)
  • 4 tablespoons extra-virgin olive oil
  • 4 rings sliced pickled jalapeño (plus some brine from the jar)
  • kosher salt
  • freshly ground black pepper
  • 1 cup diced peeled cucumber
  • 2 tablespoons chopped fresh basil



  1. In a blender, combine watermelon, lime zest, lime juice, 2 tablespoons olive oil, 3 pickled jalapeño rings and a splash of the jalapeño brine. Season with salt and pepper.
  2. Blend until very smooth. Taste and adjust seasonings with a little more jalapeño brine if needed (use up to 2 tablespoons total to balance the flavors).
  3. Transfer the soup to a large bowl, cover and refrigerate until completely chilled, about 3 hours.


When ready to serve the soup:

  1. Finely chop the remaining jalapeño ring and place in a medium bowl.
  2. Add cucumber, basil, remaining 2 tablespoons olive oil and remaining 2 teaspoons lime juice. Season with salt and pepper and another splash of jalapeño brine. Whisk together until smooth.

To serve: Stir the chilled soup if it has separated, then ladle into bowls. Place a dollop of cucumber relish in the center.


Photo by Jamie Prescott

Hudson Valley Restaurant Week is back this April 8-21!