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 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.
Yield Makes 4 servings Number Of Ingredients 10 Steps:
Blend watermelon, tomatoes, almonds, shallot, lemon juice, vinegar and oil in a food processor until smooth. Divide soup among 4 bowls and top with feta, olives and mint.
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.
Time P1DT15m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Puree watermelon chunks in blender until smooth. Add vanilla, sugar, and using an ordinary flatware soup spoon, add 3 dollops of sour cream (about 1/2 cup total), blending well. Taste and add a little more sugar if needed- if you added too much sour cream, you may need a little more watermelon. Chill overnight and serve garnished with a couple of mint leaves atop each bowl.
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 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 30m Yield 6 servings Number Of Ingredients 6 Steps:
Place watermelon, half the strawberries, the cinnamon and sugar in food processor. Puree mixture. Transfer mixture to bowl and stir in wine. Refrigerate for an hour. To serve, divide the watermelon and strawberry puree among six soup bowls or large goblets. Spoon the remaining sliced strawberries into the soup and scatter the mint leaves on top. Serve at once.
