As watermelon is a staple of summer what could be better than finding all kinds of creative ways for consuming it all summer long? From eating it as is, to adding it to salads, to drinks or why not soups.
Ever since I first tried chilled soups in Provence I have been trying all kinds of combinations of various summer fruits myself, in an attempt to match that familiar taste that reminded me of the lovely Provence. But watermelon and cantaloupe chilled soups are by far my favorite.
The other day I just made this delicious chilled watermelon soup and I wanted to share it with you. There are all kinds of variations to making it, but this is the way I make it. Served chilled on a hot summer day it indulges all your senses and refreshes your body guaranteed!
Ingredients
- ½ large watermelon
- 5 mint springs
- 3 slices ginger (about 1 inch of a ginger root)
- ½ cup Pinot Grigio or any other dry wine (you can skip the wine if you wish and just add a bit of lime or lemon)
- Dash of salt
- Makes about 5 servings
Directions
- Cut the watermelon into chunks and add in the blender along with the mint leafs, ginger and wine. Blend until smooth and add a dash of salt at the end.
- Serve chilled topped with additional mint and optionally a teaspoon of goat kefir or yogurt, or a teaspoon of scrambled goat cheese. I personally eat it with no toppings other than mint, but I must say that it tasted very rich when my daughter added goat cheese as well. It has more of a sophisticated allure, especially if you are looking for more than just a light summer soup. But I recommend you first try it without any toppings. You will love the fresh, light and cooling taste. Delish!
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And don’t forget to let me know how this turned out for you. Did you modify the recipe in a way that made it more appealing? Let me know in the comments below. I’d love to hear from you.
