Originally posted: June 2011
It’s been terribly hot and humid here in DC the past few days. Thank God it cooled down today. Hopefully “normal” spring weather will continue till summer sets in. We (my friends and I) made this watermelon soup since it’s watermelon season and one watermelon produces tonnes of watermelon for 3 people to eat.
Most watermelon soups use white wine and are thus more of a cooler or dessert than starter. I managed to find a recipe that uses apple juice instead of wine. The apple juice surprisingly did not overpower the watermelon taste but rather enhanced it. The soup turned out lovely and I served it with a warm spinach and bacon salad.
Chilled Watermelon Mint Soup
(taken from here)
- 4 cups cubed seeded watermelon — divided
- 1/3 cup frozen apple juice concentrate, thawed
- 1 tablespoon fresh mint leaves
- 1/2 teaspoon ground ginger
- 1/3 cup plain nonfat yogurt
- freshly ground black pepper
- fresh mint sprigs
- Dice enough watermelon to measure 1/3 cup; reserve for garnish.
- In blender or food processor, process remaining watermelon, apple juice concentrate, mint leaves and ginger until smooth.
- Refrigerate, covered, for 1 hour to blend flavors.
- Serve in small chilled bowls; garnish with reserved diced watermelon, dollop of yogurt, pepper and mint sprig.