Watermelon And Berry Soup Recipes

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.

Steps:

• Remove rind and seeds from watermelon. Cut flesh into chunks, and puree in blender. Strain into bowl (there should be about 4 cups).
• Mix puree with sugar and lime juice. Chill 2 hours.
• To serve, cut blackberries and raspberries in half. Pit cherries, and cut in half. Slice strawberries.
• Divide fruits into six chilled soup bowls. Pour watermelon mixture over them, and serve immediately.

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.

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.

Steps:

• In a heavy saucepan, combine the berries, apple juice, water, sugar, lemon juice and nutmeg. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Strain, reserving juice. Press berry mixture through a fine meshed sieve; discard seeds. Add pulp to reserved juice; cover and refrigerate until chilled. , Place berry mixture in a food processor or blender; add yogurt. Cover and process until smooth. Pour into bowls.

Steps:

• Place watermelon, half the strawberries, the cinnamon and sugar in food processor. Puree mixture.
• Transfer mixture to bowl and stir in wine. Refrigerate for an hour.
• To serve, divide the watermelon and strawberry puree among six soup bowls or large goblets. Spoon the remaining sliced strawberries into the soup and scatter the mint leaves on top. Serve at once.

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.

Steps:

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