Chill Out with Watermelon Summer Soups!
Chilled Watermelon Soup with Mint and Ginger
This can be served as a refreshing sweet soup, as a palate cleanser, a starter or even as a dessert.
Ingredients: serves 6
Place the diced watermelon in the freezer and freeze until solid, about an hour.
Place 6 soup bowls in the freezer to chill while you prepare the soup.
Combine the granulated sugar, water, and 1 1/2 teaspoons of the ginger in a heavy-bottomed sauce pot. Bring to a boil over medium heat, then lower the flame and simmer for 2 minutes. Remove from the heat.
Prepare an ice bath in a large bowl and set another bowl inside it.
Purée the frozen watermelon and the remaining ginger in a blender. Remove the center of blender’s lid and, with the blender still running, carefully pour the hot sugar syrup into the blender. Continue blending until everything is liquefied, about 1 minute. Add the mint and blend for another minute.
Pour the soup into bowl that’s sitting in the ice bath. Using a ladle, skim any foam from the soup’s surface.
To serve, place 1/2 cup of crushed ice in the bottom of each chilled soup bowl. Top each mound of crushed ice with a heaping tablespoon of diced honeydew melon. Fill the bowls with chilled watermelon soup.
Watermelon Gazpacho
INGREDIENTS
DIRECTIONS
This can be served as a refreshing sweet soup, as a palate cleanser, a starter or even as a dessert.
Ingredients: serves 6
- 8 cups diced (1/2-inch pieces) watermelon (about 1 pound)
- 1 3/4 cups granulated sugar
- 3/4 cups water 1 tablespoon fresh grated ginger, divided
- 8 leaves fresh mint, washed and dried 3 cups crushed ice
- 3/4 cup finely diced honeydew melon, chilled
Place the diced watermelon in the freezer and freeze until solid, about an hour.
Place 6 soup bowls in the freezer to chill while you prepare the soup.
Combine the granulated sugar, water, and 1 1/2 teaspoons of the ginger in a heavy-bottomed sauce pot. Bring to a boil over medium heat, then lower the flame and simmer for 2 minutes. Remove from the heat.
Prepare an ice bath in a large bowl and set another bowl inside it.
Purée the frozen watermelon and the remaining ginger in a blender. Remove the center of blender’s lid and, with the blender still running, carefully pour the hot sugar syrup into the blender. Continue blending until everything is liquefied, about 1 minute. Add the mint and blend for another minute.
Pour the soup into bowl that’s sitting in the ice bath. Using a ladle, skim any foam from the soup’s surface.
To serve, place 1/2 cup of crushed ice in the bottom of each chilled soup bowl. Top each mound of crushed ice with a heaping tablespoon of diced honeydew melon. Fill the bowls with chilled watermelon soup.
Watermelon Gazpacho
INGREDIENTS
- 5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped
- 1/2 cup cranberry juice
- 1 cup peeled, seeded, and diced cucumber
- 1 cup diced celery (about 2 stalks)
- 3/4 cup diced red bell pepper (about 1 pepper)
- 1/4 cup diced red onion
- 1/4 cup fresh mint leaves, minced
- 1/4 cup fresh parsley, minced
- Juice of 1 lime (about 3 tablespoons)
- 1 1/2 tablespoons sherry vinegar
- 1 tablespoon jalapeno pepper, minced
DIRECTIONS
- Combine 5 cups watermelon and the cranberry juice in the jar of a blender, and puree until mixture is smooth. Pass through a fine sieve into a large bowl or plastic storage container, discarding pulp. You should have 3 cups strained liquid.
- Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeno, and remaining cup chopped melon to watermelon liquid, and stir to combine. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 1 hour. Serve, or store in refrigerator up to 1 day.
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