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Watermelon Soup

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Watermelon Soup

2 pounds seeded, diced watermelon
1 mango, diced
1/2 ounce ginger, grated
8 ounces peach, apricot, or berry puree
2 kumquats, sliced
Edible flowers for garnish

Place half the diced watermelon in food processor and blend to liquefy. Refrigerate. Finely dice remaining watermelon and mango and put into a bowl with grated ginger and allow to marinate. When ready to serve, place the watermelon puree in a soup bowl along with equal portions of the marinated melon-mango mixture. Top with watermelon juice. Garnish the rim of the bowl with kumquat slices and edible flower petals. Serves 2.

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1 comment

1 steve { 06.23.11 at 8:02 am }

the perfect cool down on a hot summer day!

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