Leave it to The Inn at Little Washington to do something out-of-the-ordinary with a watermelon recipe. First off, except for watermelon ice cream, heavy cream and watermelon aren’t often culinary companions – but they are here. Next, the recipe calls for steeping a bunch of fresh cilantro in the pink creamy liquid while chilling the concoction for several hours. Right at the end, a bit of tequila gets added into the mix. The result can be served as either a refreshing amuse-bouche or as a chilled, rich soup in a small cup as a starter course.
Cook’s Note #1: This is a soup best made at the height of watermelon season, when watermelons are at their most flavorful.
Cook’s Note #2: The recipe itself comes together in just a few minutes, but it needs several hours in the refrigerator for the flavors to blend. Make it the morning you plan to serve it, or even the night before.
Ingredients:
Makes about 2½ quarts
6-8 servings
1 small watermelon, about 6 pounds
1 cup heavy cream
Pinch of sugar, as desired
1 bunch fresh cilantro
1/3 cup tequila
Preparation:
Cut the watermelon in half and scoop out the pulp. Discard the rind.
In a food processor or blender, puree the watermelon.
Over a large bowl, strain the pureed watermelon and any seeds through a fine mesh sieve.
Whisk in the cream. Taste for sweetness; add a bit of sugar if desired.
Using kitchen string, tie the bunch of cilantro together and place the bunch in the bowl of soup.
Using a wooden spoon, carefully bruise the cilantro leaves against the sides of the bowl to release their flavor.
Leaving the cilantro in the bowl, refrigerate the soup for several hours or overnight.
Just before serving, remove the cilantro, add the tequila, combine well, and serve.
— Slightly adapted from Patrick O’Connell’s Refined American Cuisine: The Inn at Little Washington, Bullfinch Press, 2004; The Inn at Little Washington is located in Washington, Virginia.
Recipe tested by Ellen Ficklen; email questions to hello@watermelontimes.com