Watermelon soup a a favorite in our house all summer long. After-all, who doesn’t like a chilled soup on a hot day.
The recipe is simple, but does take a bit of time and will server 4-6 people.
Ingredients
- 4 cups sweet watermelon
(seedless preferred) - 2 teaspoons of sugar
- 2 teaspoons of lemon juice
- 3 teaspoons of fresh mint
Preparation time 15-20 minutes.
Remove the rind and cut into large pieces approximately 1/2 of a medium size watermelon. This should yield approximately 4-5 cups of watermelon chunks.
In a food-processor place the watermelon a purée until completely smooth and no pieces of watermelon are visible. Next add 2 teaspoons of fresh mint leaves (reserving one for later) and the sugar and lemon juice. Pulse for a few minutes until the mint is all chopped up. Let stand for 3-5 minutes so the pulp and juice start to separate.
Pour out the mixture through a fine strainer (removing the pulp) into a saleable container. Be sure to press the plup in the the strainer to extract the maximum amount of juice. Taste and adjust by adding a bit more sugar or lemon juice if necessary.
Finely chop 1/2 a teaspoon of the remaining mint leaves and place in the container with the soup and give it a quick stir. Cover and place in the refrigerator for a minimum of 2 hours.
Serve well chilled and garnished with a leaf from the remaining mint.