The chilled watermelon soup goes quite well with cakes. The soup is not common; in fact, most discover the soup only at a local restaurant or a friend’s dinner party. It’s so delicious – most end up trying one at home. If you are interested in making this soup, keep reading.
- A large watermelon (1/2)
- Sugar (2 tablespoons)
- Lime juice (1 tablespoon)
- Salt (1/4 teaspoon)
- Finely chopped mint leaves (4-8)
- Finely chopped basil leaves (4-8)
- Raspberries, blueberries, and herbs for garnishing
First, put the watermelon in a freezer for an hour, or until it’s solid. Also, place six soup bowls inside the fridge. Mix water, granulated sugar, and 1.5 teaspoons of ginger in a heavily-surfaced sauce pot. Boil the blend over moderate heat; reduce the flame and let the mixture simmer for a couple of minutes. Once done, move the pot away from the heat.
Put the chilled watermelon and the leftover ginger within a blender. Take out the blender lid’s center, without switching off the blender, to cautiously pour the sugar syrup in the blender. Let the blending continue for another minute. Later, add some mint and restart the blending for one more minute.
Once done, stream the soup in a bowl that was placed in the freezer. With a ladle, skim leftover foam from the surface of the soup. At the time of serving, place half a cup of pulverized ice at each frozen soup bowl’s bottom. Place the honeydew melon to cover every mound of squashed ice. Then, stock the bowls with cold watermelon soup.
Tips and Warnings
Ensure you don’t end up putting excessive watermelon in the food processor or blender; else the fruit will overflow and the watermelon juice will get plastered over the counters. To be on the safer side, trial-taste the watermelon soup at each increment. If you prefer, add additional quantities of herbs.