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 Recipe: Watermelon Blackberry Soup
Think fruit in soup is bizarre? Don't let your prejudice get in the way -
this cool soup is delicious on a hot summer day.
| Yield |
4 servings |
| Time |
1 hour 10 minutes |
| Tools |
- food processor or blender
- covered bowl
- 4 soup bowls, chilled
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| Ingredients |
- 6 c watermelon, diced and seeded
- 1-2 t lemon or lime juice
- pinch of salt
- 2 c blackberries
- 3 T light brown sugar
- 1-2 t rosewater or orange flower water
- 1 pound red watermelon
- 1 pound yellow watermelon
- ¼ c pomegranate seeds
- mint sprigs, for garnish
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| Directions |
Purée the diced watermelon, add lemon juice and salt, cover, and refrigerate for one hour. Stir together blackberries, sugar, and a few drops of rosewater. Cover and refrigerate for one hour. Seed the red and yellow watermelon and cut into bite-size pieces. Add rosewater to the cold watermelon purée, to taste. Ladle the juice into the soup bowls, then add the melon pieces, berries, and pomegranate seeds. Garnish with the mint and serve.
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| Notes |
Adapted from Deborah Madison's Vegetarian Cooking for Everyone. |
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