Chilled Watermelon Soup
3
- Prep Time15 min
- Total Time2 h 15 min
- Makes4 servings
(Photo: Roberto Caruso)
Minty and refreshing, this dessert soup is incredibly easy to make (it all goes in the blender!). If desired, add chilled melon balls and fresh berries for presentation.
Ingredients
2-kg yellow or red seedless watermelon
1 tbsp granulated sugar
1/2 cup chopped fresh mint, divided
1/4 cup lemon juice
1/4 cup sweet white wine, such as moscato (optional)
1 pint blueberries
Instructions
CUT watermelon in half. Scoop out 20 balls of watermelon with melon baller. Stir balls with sugar in a medium bowl. Refrigerate until ready to use.
PEEL remaining watermelon and coarsely chop. You should have about 15 cups. Purée chopped watermelon with ⅓ cup mint and lemon juice in a blender until smooth. Strain purée through a fine-mesh sieve. The liquid that flows through should be clear. Do not push watermelon down. Discard pulp. Refrigerate until cold, about 2 hours. Stir in wine. Divide among 4 bowls. Divide blueberries among bowls and top each with 5 reserved watermelon balls. Sprinkle with remaining 2 tbsp mint.
Nutrition (per serving)
Calories 143, Protein 3g, Carbohydrates 36g, Fat 1g, Fibre 3g, Sodium 9mg.
Excellent source of vitamin C.
Get more of our best watermelon recipes.
Get more refreshing, fun summer dessert recipes.
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