Watermelon Soup With Red Summer Berries And Lime Food

WATERMELON SOUP

Steps:

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

WATERMELON AND BERRY SOUP

Steps:

• Puree the watermelon chunks (a blender works fine) and pour the puree into a bowl.
• Starting with 1/2 a lime, add lime juice to taste.
• Add a pinch of salt.
• Cover and refrigerate until quite chilled and ready to serve.
• Seed the remaining watermelon and cut into bite sized chunks. Refrigerate until serving.
• For Frozen Berries:
• About 45 minutes before serving, in a smallish bowl toss the berries with the brown sugar and a squeeze of lime and stir. Just leave on the counter to macerate (create juice/syrup). This should allow the berries to thaw, yet not quite completely. But hey, if they totally thaw, they thaw, it still tastes great.
• For Fresh Berries:
• In a smallish bowl toss the berries with the brown sugar and a squeeze of lime and stir. Cover and place in the refrigerator to macerate (create juice/syrup). This could be done the night before.
• Before serving taste your berries and syrup and add the rosewater (or orange flower water) to taste and more lime if needed.
• To Serve: Divide the watermelon puree among chilled soup bowls and add the watermelon pieces, then the berries on top with a drizzle of berry syrup. Top with a garnish of chopped mint or lemon verbena.

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 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.

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.