Watermelon And Berry Soup Recipes

WATERMELON SOUP WITH RED SUMMER BERRIES AND LIME

Steps:

• Remove rind and seeds from watermelon. Cut flesh into chunks, and puree in blender. Strain into bowl (there should be about 4 cups).
• Mix puree with sugar and lime juice. Chill 2 hours.
• To serve, cut blackberries and raspberries in half. Pit cherries, and cut in half. Slice strawberries.
• Divide fruits into six chilled soup bowls. Pour watermelon mixture over them, and serve immediately.

WATERMELON AND BERRY SOUP

Steps:

• Puree the watermelon chunks (a blender works fine) and pour the puree into a bowl.
• Starting with 1/2 a lime, add lime juice to taste.
• Add a pinch of salt.
• Cover and refrigerate until quite chilled and ready to serve.
• Seed the remaining watermelon and cut into bite sized chunks. Refrigerate until serving.
• For Frozen Berries:
• About 45 minutes before serving, in a smallish bowl toss the berries with the brown sugar and a squeeze of lime and stir. Just leave on the counter to macerate (create juice/syrup). This should allow the berries to thaw, yet not quite completely. But hey, if they totally thaw, they thaw, it still tastes great.
• For Fresh Berries:
• In a smallish bowl toss the berries with the brown sugar and a squeeze of lime and stir. Cover and place in the refrigerator to macerate (create juice/syrup). This could be done the night before.
• Before serving taste your berries and syrup and add the rosewater (or orange flower water) to taste and more lime if needed.
• To Serve: Divide the watermelon puree among chilled soup bowls and add the watermelon pieces, then the berries on top with a drizzle of berry syrup. Top with a garnish of chopped mint or lemon verbena.

WATERMELON BERRY SORBET

Steps:

• In a small heavy saucepan, bring the water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cool slightly.
• Place the watermelon and strawberries in a blender; add sugar syrup. Cover and process for 2-3 minutes or until smooth. If you want, strain and discard seeds and pulp. Transfer mixture to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm.
• Stir in mint. Freeze 2 hours longer or until firm. Just before serving, transfer to a blender; cover and process for 2-3 minutes or until smooth.

BERRY SOUP

Steps:

• Clean the berries, if fresh. (Or thaw berries, if frozen). In a sauce pan combine berries, 1 3/4 cups of the apple juice, cinnamon, and cloves. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
• Combine the remaining apple juice and the cornstarch; stir into the berry mixture. Cook and stir till slightly thickened and bubbly. Cook and stir 2 minutes more.
• Remove from heat and stir in the vanilla. Remove and discard the stick cinnamon and whole cloves.
• Spoon into 4 individual serving bowls. Garnish with whipped cream or sour cream, if desired.

COLD FRUIT EXPLOSION SOUP

Steps:

• Blend the watermelon, honeydew, and about half the blueberries in a blender until smooth. Add the ginger and nutmeg; blend again until incorporated. Pour the soup into a bowl and stir the reserved blueberries to serve.

STRAWBERRY WATERMELON SOUP

Steps:

• Add the melon and sugar to the container of a food processor or electric blender.
• Process until smooth and pureed; pour mixture into a large mixing bowl.
• Add berries to the container of a food processor or electric blender; process until smooth and pureed; pour into the bowl with the watermelon puree.
• Add the yogurt and lemon juice to the watermelon-strawberry puree; stir well to combine.
• Chill until ice cold.
• Serve in chilled bowls.
• Garnish with mint sprigs.