Chilled watermelon soup

1

PREP TIME

15 min

TOTAL TIME

2 hrs 15 min

Serves

4

Chilled watermelon soup

Photo, Roberto Caruso.


Ingredients

  • 2-kg yellow or red seedless watermelon
  • 1 tbsp granulated sugar
  • 1/2 cup chopped fresh mint , divided
  • 1/4 cup lemon juice
  • 1/4 cup sweet white wine , such as moscato (optional)
  • 1 pint blueberries

Instructions

  • CUT watermelon in half. Scoop out 20 balls of watermelon with melon baller. Stir balls with sugar in a medium bowl. Refrigerate until ready to use.
  • PEEL remaining watermelon and coarsely chop. You should have about 15 cups. Purée chopped watermelon with ⅓ cup mint and lemon juice in a blender until smooth. Strain purée through a fine-mesh sieve. The liquid that flows through should be clear. Do not push watermelon down. Discard pulp. Refrigerate until cold, about 2 hours. Stir in wine. Divide among 4 bowls. Divide blueberries among bowls and top each with 5 reserved watermelon balls. Sprinkle with remaining 2 tbsp mint.

 

Chatelaine Quenchers: Watermelon Sangria

Nutrition (per serving)

  • Calories
  • 143,
  • Protein
  • 3 g,
  • Carbohydrates
  • 36 g,
  • Fat
  • 1 g,
  • Fibre
  • 3 g,
  • Sodium
  • 9 mg.
  • Excellent source of
  • vitamin C