cups diced (½-inch pieces) watermelon (about 1 pound)
cups granulated sugar
crystallized ginger, divided
leaves fresh mint, washed and dried
cups crushed ice
cup finely diced honeydew melon, chilled
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.