Chilled watermelon soup with mint and cream

Chilled watermelon soup with mint and cream
Ingredients
  • 1 Kilogram (kg) watermelon
  • 1 Table spoon (tbsp) mint leaves chopped finely
  • 2 Table spoon (tbsp) sugar
  • 1 Peck salt
  • 3 Table spoon (tbsp) sour cream
  • 3 Tea spoon (tsp) sugar

season: Summer

occasion: 4Kids, 4Family, 4Holidays

origin: Innovation

Tags

Method

Sweet watermelon soup could be a good appetizer but the balance of herbs and a touch of sour watermelon make this soup a lot more than just sweet. This recipe is from a watermelon I cut up half and made this soup. Be careful not to put too much watermelon in your food processor or it will overflow. Taste the soup at every step and add more herbs depending on your personal preference. First cut the watermelon away from the white pith into smaller chunks with a spoon. Remove the blach seeds as much as you can. In small batches, blend the watermelon chunks in a food processor until smooth. If it is necessary filter it and remove the remaining seeds. With a spoon push over on a filter all the pulp into a large bowl. Repeat until all the watermelon has been used up. Add the sugar, salt, and chopped herbs into the soup, mix well. Let the soup chill in the refrigerator for at least 1-2 hours, preferably overnight. Before serving mix sour cream with sugar (1 tablespoon cream with 1 teaspoon sugar per person). Ladle watermelon soup into dishes, garnish with sweet sour cream and serve cold.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
gramm
(g)
fluid onces
(oz)
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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