Best Watermelon Soup With Red Summer Berries And Lime Recipes
WATERMELON AND BERRY SOUP
This is a wonderful, easy recipe. Dairy free, no cook, quick to make! Perfect for entertaining in the summer. I "adjusted" the original of this recipe which came from "Vegetarian Cooking for Everyone", a fabulous cookbook by Deborah Madison which won Julia Child and James Beard awards (I'm not vegetarian, it's just a great book!). I always keep Costco's 3 Berry Mix in my freezer. I use these frozen berries, but use fresh if you prefer. I like the texture the thawing berry's have in the soup as well as the unexpected chill they add to each bite. This is really an easy recipe to adapt, be creative, go wild! * Note: I bought a VitaMix and pureed the watermelon, but it completely liquified. You want a puree, not liquid, so "pulses" is important, maybe on lowest setting. You can almost make a puree just by mashing the pulp if you don't have a blender.
Provided by Mrs Goodall
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Puree the watermelon chunks (a blender works fine) and pour the puree into a bowl.
- Starting with 1/2 a lime, add lime juice to taste.
- Add a pinch of salt.
- Cover and refrigerate until quite chilled and ready to serve.
- Seed the remaining watermelon and cut into bite sized chunks. Refrigerate until serving.
- For Frozen Berries:
- About 45 minutes before serving, in a smallish bowl toss the berries with the brown sugar and a squeeze of lime and stir. Just leave on the counter to macerate (create juice/syrup). This should allow the berries to thaw, yet not quite completely. But hey, if they totally thaw, they thaw, it still tastes great.
- For Fresh Berries:
- In a smallish bowl toss the berries with the brown sugar and a squeeze of lime and stir. Cover and place in the refrigerator to macerate (create juice/syrup). This could be done the night before.
- Before serving taste your berries and syrup and add the rosewater (or orange flower water) to taste and more lime if needed.
- To Serve: Divide the watermelon puree among chilled soup bowls and add the watermelon pieces, then the berries on top with a drizzle of berry syrup. Top with a garnish of chopped mint or lemon verbena.
STRAWBERRY WATERMELON SOUP
Make and share this Strawberry Watermelon Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Add the melon and sugar to the container of a food processor or electric blender.
- Process until smooth and pureed; pour mixture into a large mixing bowl.
- Add berries to the container of a food processor or electric blender; process until smooth and pureed; pour into the bowl with the watermelon puree.
- Add the yogurt and lemon juice to the watermelon-strawberry puree; stir well to combine.
- Chill until ice cold.
- Serve in chilled bowls.
- Garnish with mint sprigs.
WATERMELON SOUP
A cool soup for those hot summer nights. Sweet and savory combined with tabasco on the side for those like the heat and need more kick. *cook time is chill time*
Provided by Debbwl
Categories Melons
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.
CREAMY WATERMELON SOUP
This decadent soup tastes almost like dessert! If you prefer it sweeter, additional sugar can be added.
Provided by katii
Categories Melons
Time P1DT5m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 5
Steps:
- Puree watermelon in a blender until smooth.
- Add vanilla, sugar, and 3/4 of the sour cream/yogurt; blend well.
- Chill overnight.
- Garnish with remaining sour cream/yogurt and mint leaves.
- Enjoy!
Nutrition Facts : Calories 104.7, Fat 0.8, SaturatedFat 0.3, Cholesterol 2.9, Sodium 25.7, Carbohydrate 22.6, Fiber 0.9, Sugar 16.9, Protein 2.9
WATERMELON SOUP WITH RED SUMMER BERRIES AND LIME
Steps:
- Remove rind and seeds from watermelon. Cut flesh into chunks, and puree in blender. Strain into bowl (there should be about 4 cups).
- Mix puree with sugar and lime juice. Chill 2 hours.
- To serve, cut blackberries and raspberries in half. Pit cherries, and cut in half. Slice strawberries.
- Divide fruits into six chilled soup bowls. Pour watermelon mixture over them, and serve immediately.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 1 gram, Carbohydrate 52 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 42 grams
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