Watermelon Soup 1 Food

WATERMELON GAZPACHO SOUP

Steps:

• Gather the ingredients.
• Purée 3 cups of the watermelon. Transfer to a large bowl, add the lime zest and juice, salt, garlic, tomato, cucumber, bell pepper, onion, vinegar, oil, jalapeno, if using, ground pepper, herbs, and sugar.
• Add the remaining 1 cup diced watermelon. Fold together.
• Chill until serving time. For a pretty presentation, fill clear glasses with the gazpacho and garnish with a slice of lime and a fresh herb sprig, if desired.

TEQUILA SPIKED WATERMELON SOUP

Steps:

• Make tequila syrup: Combine all syrup ingredients. Place on medium heat until sugar dissolves. Chill until cold.
• Make triple sec whipped cream garnish: Combine whipped cream ingredients and beat to stiff peaks. Pipe rosettes on waxed paper-lined pan. Freeze.
• Make soup: In a food processor place 3 cups of watermelon. Pour out excess juice and reserve. Puree watermelon until smooth. In a bowl combine the melon puree, the reserved juice, 1 1/2 cups tequila syrup, 1/4 cup tequila, juice of two limes and chill. In another small bowl combine 4 tablespoons diced melons for garnish, 1 tablespoon triple sec, and lime zest and chill. To serve, place whipped cream garnish in the bottom of a Kosher salt-rimmed bowl or glass. Pour 6 ounces of soup into the bowl or glass. Garnish with 1 tablespoon of the diced melons and sprinkle with salt.

WATERMELON GAZPACHO

Steps:

• In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve.

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:

• 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.

CREAMY WATERMELON SOUP

Steps:

• Puree watermelon in a blender until smooth.
• Add vanilla, sugar, and 3/4 of the sour cream/yogurt; blend well.
• Chill overnight.
• Garnish with remaining sour cream/yogurt and mint leaves.
• Enjoy!