Chilled Watermelon Soup
2
- Prep Time15 mins
- Total Time2 hrs 15 mins
- Makes4 servings
Photo, Roberto Caruso.
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.
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