Chilled Watermelon 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.

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 MELON SOUP

Steps:

• Put half of the cantaloupe into a blender along with the yogurt and blend until smooth. Add the remaining cantaloupe and blend again until smooth. Pour into a large mixing bowl. Add the orange juice, honey, nutmeg, salt and cayenne and blend until well mixed. Pour into a soup tureen and chill at least 1 hour before serving. Garnish with fresh mint sprigs before setting out.

WATERMELON SOUP

Steps:

• Combine melon, lime juice, honey, mint leaves, honey, jalapeno pepper, wine, and ginger in a blender, and process until mixture is smooth.
• Cover and chill for 4 hours.
• Serve in chilled bowls with tabasco sauce on the side.

CHILLED CUCUMBER-WATERMELON SOUP

Steps:

• Combine water and sugar in saucepan.
• Bring to boil over medium high heat; stir in lime juice.
• Cool then chill.
• Working in batches, place watermelon in blender or food processor, cover and blend until smooth.
• Spoon off foam, if desired.
• Stir diced cucumber, and lime mixture into watermelon purée.
• Cover and refrigerate until cold.
• Taste and adjust seasoning if necessary.

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.