5CupsSeedless Watermelon– cut into chunks (from about 3 ½ pound watermelon)
½Lime– juice and zest
½largeJalapeno– seeded, stemmed and diced
½inchFresh Ginger– peeled
¼Cup PackedMint Leaves, plus more for garnish
2TBSHoney(can substitute agave)
Pinch of Kosher Salt
Goat Cheese, crumbled
In the bowl of a food processor or blender, add all ingredients. Process mixture for 1-2 minutes, or until mixture is light and airy. (You may need to do this in batches if using a small blender or food processor)
Taste and adjust for seasoning with salt and sweetness with honey. Transfer soup to a large container, cover and refrigerate for 15-20 minutes to allow flavors to marry.
Ladle soup into chilled bowls. Garnish with mint, goat cheese, pistachios and raspberries.
*Yield: 4 Cups *I used Sweet Rosé, but you can use any type of Rosé. *Chill soup bowls for a few hours in the refrigerator for a more pleasant presentation and taste. *Soup is best if eaten 15-20 minutes after it is pureed. Puree soup and place it in refrigerator for 20 minutes to allow flavors to marry, but to retain soups effervescence. *Soup will keep, covered and stored in the refrigerator for up to 2 days. You will need to process soup again before serving.**Nutritional Information does not include optional garnishes.