Prep 25 mins
Cook 3 hrs
I got this recipe out of a magazine years ago while on vacation at the Beach. It was very hot and I remember looking at the article and saying to my DH "I want some of this now." Well, we got home and I made it. Even my DH liked it after all his balking about cold soup and just eat watermelon in slices…I love him anyway;)
- 1 inch piece gingerroot, finely chopped
- 1 tablespoon brown sugar
- 2 limes, use one for zest and both for juice
- 3 cups cubed and seeded watermelon
- 2 mint leaves, plus
- more mint leaf, for garnish, if desired
- 1⁄2 cup sparkling wine or 1⁄2 cup sparkling water
- In a small nonstick skillet gently saute ginger,brown sugar and lime zest over medium heat for 2 minutes.
- Add lime juice and simmer until no liquid remains.
- Transfer mixture to a blenderor or food processor and add watermelon,mint leaves and sparkling wine/water.
- Puree until smooth; strain with sieve into bowl.
- Chill soup for at least 3 hours.
This is fabulous! I did not strain it and I did not add the sparkly water/champagne. I'm going to make it in huge batches to freeze. That way, when I defrost it, I can give it a whir with the bubbly and it should be just like fresh. I can't wait to make more!
Antifreesz, I am so glad you were reading that magazine. This has a taste that is out of this world. I think it was the gingerroot that sold it. Another recipe that will be made a lot this summer. I can't wait until Farmer's Market, when we get the Mexican watermelons. That will take this out of orbit. Thnx for posting. Made for My-3-Chefs 2008.
This is good. Perfect for warm summer nights. Made for PAC Fall 2009.