Chilled watermelon and melon soup — When most people think of cooking a summer dish, soup probably doesn’t immediately come to mind. But since there’s nothing better than mixing up something really cool and refreshing on a hot summers day, let’s make a cold watermelon soup! After obtaining the desired consistency, the key is to chill the soup for at least 2 hours, so you get and ice cold soup, perfect as an entry — or dessert — for a light dinner. Try if for yourself and tell us what you think!
Ingredients list for the Chilled Watermelon Soup with Melon
- 1/2 watermelon
- 1 melon
- Juice of 2 lemons
- 4 tablespoons of sugar cane syrup
- 1 bunch of mint
1. Cut the watermelon into quarters. Scoop out the flesh with a sharp knife, avoiding the white rind. Remove the seeds. Cut the watermelon flesh into pieces. Blend the watermelon chunks with the lemon juice and sugar cane syrup. Refrigerate for at least 2 hours.
2. Cut the melon in half, scoop it out with a melon baller (or cut into quarters, then into cubes).
3. Ladle the watermelon soup into cups or shallow plates. Garnish with melon balls and a few fresh mint leaves. Serve immediately.