This is a lovely, refreshing appetizer when the weather’s hot, hot, hot. The toppings of crumbled goat cheese and shelled pistachios are must-haves; they’re an integral part of the soup’s flavor.
Cook’s Note #1: This is a chilled soup. To make sure it’s fully chilled – and doesn’t need extended time in the refrigerator – make the soup using a bottle of already chilled rosé and watermelon that’s been refrigerated. An extra nice touch: Chill the bowls you plan to serve the soup in.
Cook’s Note #2: To factor into your prep time: Mid-recipe the soup will need to be refrigerated for 15-20 minutes, so plan that into your timing.
Ingredients:
Makes 4 appetizer servings
5 cups seedless watermelon cut into chunks (about 2 pounds of watermelon chunks)
Zest from 1 lime
1 tablespoon fresh lime juice (from about ½ lime)
½ large jalapeno, stemmed, seeded, and diced
½ cup rosé
1-inch knob fresh ginger, peeled and cut in slices
¼ cup packed mint leaves (plus more for optional garnish)
2 tablespoons honey or agave
Pinch of salt
Toppings (these are essential to the recipe, not optional):
- Crumbled goat cheese
- Shelled pistachios
Optional garnish:
- Mint
Preparation:
In a blender or the bowl of a food processor, place all of the ingredients except the toppings and optional garnish. Process until the mixture is light and airy. (If the blender or food processor is small, you might need to do this in batches,)
Taste and, if needed, adjust the salt and honey (or agave) to your taste preference. Keep the soup in the blender or bowl of the food processor (you’ll be processing it again), cover, and refrigerate for 15-20 minutes to allow the flavors to blend.
After the refrigeration period, the soup is likely to have separated. Blend or process the soup again until it is once again light and airy.
Ladle the soup into the bowls. Top with goat cheese and shelled pistachios. Add some mint if you’d like. Serve.
—Adapted from nospoonnecessary.com (although you’ll definitely find a spoon necessary with this recipe).
Recipe tested by Ellen Ficklen; email questions to hello@watermelontimes.com