Chilled Watermelon Blackberry Soup Food

CHILLED WATERMELON SOUP

Steps:

• Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.
• To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. Divide mixture evenly into chilled soup bowls.
• Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately.

CHILLED WATERMELON SOUP

Steps:

• Combine 1 cup of the watermelon with mint and sugar in a bowl. Set aside. Blend remaining 8 cups watermelon, lemon juice, wine, and ginger in a blender until smooth. Let sit 1/2 hour. Strain soup; divide among 8 bowls. Top each with 1/8 cup reserved watermelon and 1 teaspoon feta.

WATERMELON SOUP

Steps:

• Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate 2 hours before serving.

CHILLED WATERMELON BLACKBERRY SOUP

Steps:

• Purée the diced watermelon, add lemon juice and salt, cover, and refrigerate for one hour.
• Stir together blackberries, sugar, and a few drops of rosewater. Cover and refrigerate for one hour.
• Seed the red and yellow watermelon and cut into bite-size pieces.
• Add rosewater to the cold watermelon purée, to taste. Ladle the juice into the soup bowls, then add the melon pieces, berries, and pomegranate seeds.
• Garnish with the mint and serve.

BLACKBERRY SOUP

Steps:

• In a heavy saucepan, combine the first eight ingredients. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Remove and discard lime wedge. Strain berry mixture, reserving juice. Press blackberry mixture through a fine meshed sieve; discard seeds. Add pulp to juice. Cover and chill., Set aside 2 tablespoons yogurt for garnish. Combine blackberry mixture and remaining yogurt in a food processor or blender; cover and process until smooth. Ladle into soup bowls. Dollop with reserved yogurt.

CHILLED WATERMELON SOUP

Steps:

• Process the first 5 ingredients and honey (if desired) in a blender or food processor until smooth, stopping to scrape sides.
• Cover and chill for one hour.
• Serve in individual bowls with a dollop of yogurt.

CHILLED BLACKBERRY SOUP

Steps:

• Place backberries, water, wine, lemon juice, and sugar in large pot.
• Bring to a boil, then turn down the burner to low and simmer for 15 minutes.
• Turn the burner off and allow mixture to cool.
• Once the mixture is cooled, place it in a food processor and mix well.
• Strain processed liquid through a strainer, mashing the pulp through with the back of a spoon.
• Return the strained liquid to the pot and add 1/2 tbsp of corn starch dissolved in 2 tbsp of cold water.
• Cook until desired thickness.
• Return the mixture to the food processor and add whipping cream and orange zest.
• Chill overnight.
• Serve cold with a dollop of whipped or sour cream and mint sprig.
• I have found that it is almost thick enough without the corn starch, so you may choose to omit.

STRAWBERRY WATERMELON SOUP

Steps:

• Add the melon and sugar to the container of a food processor or electric blender.
• Process until smooth and pureed; pour mixture into a large mixing bowl.
• Add berries to the container of a food processor or electric blender; process until smooth and pureed; pour into the bowl with the watermelon puree.
• Add the yogurt and lemon juice to the watermelon-strawberry puree; stir well to combine.
• Chill until ice cold.
• Serve in chilled bowls.
• Garnish with mint sprigs.