Wow, I am so behind on answering comments and emails. Thank goodness I only left for a week, I feel like it will take me 2 weeks to get back on top of my game! Sheesh… I can’t even imagine how it is for those of you that have a blog that generates substantial traffic! If mine did, I think I would never take a vacation again…
Nah, seriously, it’s not that bad, I’m slowly getting there, but it feels weird answering comments and emails like two weeks late… And I still need to work on new recipes and feed myself, don’t I?
Now, with summer already coming to an end (can you believe we’re already down to the last week of summer?) this will probably be my last cold soup entry of the year. Mind you, I still have yet another cold soup on the back burner…(figuratively speaking, of course!)
I was planning on giving it a go next week… Now, is there a rule against making and/or eating cold soup in autumn? I mean, it WILL BE a melon soup also, and melons, just like squash, are sort of an autumn produce, aren’t they? So I should be safe, shouldn’t I? And if there is a such a law, please don’t nobody give me away. I promise to only do it this once.
So back to this very still-legal-for-the-time-being watermelon soup, I got the inspiration for it while preparing my 3rd batch of delicious Chilled Cantaloupe Soup. I figured cantaloupe worked so well in a soup AND was so pretty, too, it wouldn’t see why watermelon wouldn’t work just as good.
While I have to admit that this version was not quite AS good as the cantaloupe (maybe it’s just because I prefer cantaloupe to watermelon), it still is an extremely good and refreshing soup, perfect for a hot summer day. And just like the other version, it can also be enjoyed any time of day, be it at breakfast, lunch, dinner, or even as a healthy snack.
A smaller serving would also make a great appetizer, or bring the perfect finishing touch to a light, refreshing meal.
Same rules also apply to this one. I think it applies to ALL cold soups, in fact… Do give it time to chill. This is a soup that takes no time to put together, but it needs to be prepared in advance, so that it has ample time to chill in the refrigerator. At least 4 hours, preferably the whole night (and day, why not?).
Also, I found that the ginger didn’t play as much of an important role with this one… In fact, I sort of wanted to try a tiny little bit of rosemary in there!
Maybe next time…
- the flesh of ½ a medium (7-8 lbs) seedless watermelon
- ½ cup 0% fat plain Greek yogurt
- 1 tsp grated fresh ginger
- Juice from ½ lemon
- Pinch of sea salt
- Dash of ground nutmeg
- 5-6 mint leaves, chopped
- Dollop of plain yogurt
- Crushed walnuts
- Fresh basil or mint leaves
- Drizzle of honey
- Add all ingredients to blender or food processor and blend until well combined.
- Refrigerate until well chilled, preferably overnight.
- Garnish as desired
As for being pretty, I think it really delivered!