Watermelon Soup – Parve

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.

Watermelon SoupIngredients

  • 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.


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