Watermelon Blackberry Soup

• food processor or blender
• covered bowl
• 4 soup bowls, chilled

• 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

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.

Adapted from Vegetarian Cooking for Everyone (read my review).

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