Time 2h15m Yield 3 Number Of Ingredients 4 Steps:
Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate 2 hours before serving.
Time 30m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate. To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. Divide mixture evenly into chilled soup bowls. Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately.
Yield 4 servings Number Of Ingredients 5 Steps:
Puree watermelon in food processor and transfer to large bowl. Add juices, mix with whisk until well incorporated. Beat in yogurt and mint. Chill and serve.
Yield Makes 1 1/2 quarts Number Of Ingredients 11 Steps:
Combine 5 cups watermelon and the cranberry juice in the jar of a blender, and puree until mixture is smooth. Pass through a fine sieve into a large bowl or plastic storage container, discarding pulp. You should have 3 cups strained liquid. Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeno, and remaining cup chopped melon to watermelon liquid, and stir to combine. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 1 hour. Serve, or store in refrigerator up to 1 day.
Yield Makes 8 servings Number Of Ingredients 10 Steps:
Working in batches, puree 12 cups watermelon in processor until smooth. Strain puree into large bowl. Transfer 1 cup puree to small bowl; cover and chill. Whisk cornstarch into remaining puree. Bring wine and 1/3 cup sugar to simmer in large pot, stirring until sugar dissolves. Simmer 3 minutes. Add watermelon-cornstarch mixture; bring to boil, whisking. Transfer soup to bowl; stir in 2 cups mint. Cool to room temperature, whisking occasionally, about 1 hour. Strain soup into another bowl, pressing on solids to extract as much liquid as possible. Stir in salt and cayenne. Add more sugar, if desired. Chill until cold, at least 4 hours and up to 1 day. Whisk reserved 1 cup watermelon puree into soup. Ladle soup into 8 bowls. Mound 2 tablespoons cubed watermelon in center of each bowl. Drizzle soup with crème fraîche. Garnish with mint sprigs.
Yield Makes 8 servings Number Of Ingredients 8 Steps:
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.
Time 4h15m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Combine melon, lime juice, honey, mint leaves, honey, jalapeno pepper, wine, and ginger in a blender, and process until mixture is smooth. Cover and chill for 4 hours. Serve in chilled bowls with tabasco sauce on the side.
Time 1h30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Process the first 5 ingredients and honey (if desired) in a blender or food processor until smooth, stopping to scrape sides. Cover and chill for one hour. Serve in individual bowls with a dollop of yogurt.
More about “chilled watermelon soup recipes”
Time 15m Yield 5-6 cups Number Of Ingredients 5 Steps:
Combine water and sugar in saucepan. Bring to boil over medium high heat; stir in lime juice. Cool then chill. Working in batches, place watermelon in blender or food processor, cover and blend until smooth. Spoon off foam, if desired. Stir diced cucumber, and lime mixture into watermelon purée. Cover and refrigerate until cold. Taste and adjust seasoning if necessary.
