Watermelon Soup 1 Recipes

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:

• 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 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.

Steps:

• Place 1 pound of diced watermelon in food processor and blend to liquefy. Set aside and refrigerate. Finely dice remaining watermelon and mango and place with grated ginger in a bowl and allow to marinate. When ready to serve, place an equal amount of the fruit puree in a soup bowl along with equal portions of the marinated melon-mango mixture. Top with watermelon juice. Garnish the rim of the bowl with kumquat slices and edible flower petals.

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!