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Watermelon Soup with Vegetables


"Thin strips of carrot and squash adorn this simple chilled watermelon soup. Celebrate summer with this fun wave 2 creation."
Original recipe yield: 6 servings.
Prep Time:
25 Minutes
Ready In:
25 Minutes
Servings:
6

INGREDIENTS:

  • 6 pounds seedless watermelon
  • 3/4 cup fine julienned strips of carrot, zucchini and/or yellow summer squash
  • 1 tablespoon balsamic vinegar

DIRECTIONS:

  1. Halve melon; scoop out pulp. Process in batches in blender container or food processor. Line a large colander with a double thickness of 100%-cotton cheesecloth. Strain pulp through cheesecloth, pressing out as much juice as possible. Discard pulp. Measure 6 cups juice. (If there are fewer than 6 cups juice, add water to equal 6 cups.)
  2. Add sugar to taste, if desired. Cover and refrigerate soup until ready to serve.
  3. Meanwhile, cook vegetables in a small amount of lightly salted boiling water for 2 minutes. Drain and transfer to a bowl of ice water to cool. Drain and wrap in plastic wrap; chill in refrigerator until ready to serve.
  4. To serve, stir balsamic vinegar into juice mixture. Ladle into bowls. Float strips of vegetables on top.