Strawberry Watermelon Soupcomments (0) October 16th, 2008
2-1/2 pints fresh strawberries, rinsed, drained, and hulled
1/3 cup sugar
2-1/2 cups seedless watermelon, cut into chunks
Juice of 1 lemon
Juice of 1 orange
Sprigs of fresh mint or lemon thyme
Slice one pint of the berries into a bowl and sprinkle with the sugar. Set aside for 15 min. Transfer the sliced berries and their juice to the bowl of a food processor. Add the watermelon, the lemon juice, and the orange juice and process to a smooth purée. Transfer the purée to a bowl and refrigerate for 30 to 60 min., until cold.
When you are ready to serve the soup, evenly divide the “broth” among 4 dessert bowls; glass is nice. Slice the remaining strawberries thin, and add some slices to each bowl. Garnish with sprigs of mint or lemon thyme, and serve at once.
Note: This soup makes a refreshing first course for a summertime meal.
Recipe by Ken Haedrich
from issue #7
posted in: strawberries, watermelon, soup