Chilled Watermelon Soup with Mint and Ginger.
By BobLongo
Ingredients
- 8 cups diced (1/2-inch pieces) watermelon (about 1 pound)
- 1 3/4 cups granulated sugar
- 3/4 cups water
- 2 crystallized ginger, divided
- 8 leaves fresh mint, washed and dried
- 3 cups crushed ice
- 3/4 cup finely diced honeydew melon, chilled
Details
Preparation
Step 1
Yield: 6 servings
Method:
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.
You'll also love
- Apple Scrapple Recipe 0/5 (0 Votes)
- Beer-Braised Rabbit (Or Chicken)... 0/5 (0 Votes)
- Sweet Potato, Raisin & Walnut... 0/5 (0 Votes)
- Geoduck Winter Melon Soup 0/5 (0 Votes)
- Watermelon Nectar 0/5 (0 Votes)
Review this recipe