Watermelon Soup

Serves 4 to 6

9 to 10 cups watermelon, cut into chunks
1/2 cup diced fennel
1/2 cup copped fresh mint plus sprigs for garnish
2 bell peppers, diced
1 red chili pepper, minced
2 Tbs fresh squeezed lime juice
2 Tbs fresh squeezed lemon juice
1 1/2 tsps grated ginger
salt
fresh ground black pepper
2/3 cup fresh or thawed blueberries
 
1. Run watermelon through a food mill or remove seeds and puree in food processor or blender.
2. Put watermelon in a large bowl and add fennel, mint, peppers, chili pepper, lime and lemon juices, ginger, and salt and pepper to taste.
3. Refrigerate for at least 2 hours. Garnish with blueberries and mint sprigs just before serving.
 
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s