How about watermelon soup?
Photo by Evan Sklar
Epicurious
At first, the idea of this didn’t appeal to me. But along came a heatwave, and I changed my mind real fast! This recipe was featured in the July 2007 issue of Self Magazine, and can now be found on Epicurious.
Watermelon Soup
6 pounds yellow or red seedless watermelon, diced (9 cups)
2 tablespoons chopped fresh mint
1 tablespoon sugar
2 tablespoons fresh lemon juice
1 cup lightly sweet white wine (such as Riesling) or 3/4 cup water mixed with 1/4 cup sugar
1 teaspoon chopped ginger
8 teaspoons crumbled feta
Combine 1 cup of the watermelon with mint and sugar in a bowl. Set aside. Blend remaining 8 cups watermelon, lemon juice, wine, and ginger in a blender until smooth. Let sit 1/2 hour. Strain soup; divide among 8 bowls. Top each with 1/8 cup reserved watermelon and 1 teaspoon feta.
Tags: easy recipes, family meals, healthy cooking, healthy eating, healthy recipes, meal planning, quick recipes, recipes, Thirty Minute MealsRelated Stories
POSTED IN: Soups & Stews, Thirty Minute Meals, Vegetarian Meals
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