Directions:
- Working in batches, puree 12 cups watermelon in processor until smooth. Strain puree into large bowl. Transfer 1 cup puree to small bowl; cover and chill. Whisk cornstarch into remaining puree. Bring wine and 1/3 cup sugar to simmer in large pot, stirring until sugar dissolves. Simmer 3 minutes. Add watermelon-cornstarch mixture; bring to boil, whisking. Transfer soup to bowl; stir in 2 cups mint. Cool to room temperature, whisking occasionally, about 1 hour.
- Strain soup into another bowl, pressing on solids to extract as much liquid as possible. Stir in salt and cayenne. Add more sugar, if desired. Chill until cold, at least 4 hours and up to 1 day.
- Whisk reserved 1 cup watermelon puree into soup. Ladle soup into 8 bowls. Mound 2 tablespoons cubed watermelon in center of each bowl. Drizzle soup with crème fraîche. Garnish with mint sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.09 Kcal (310 kJ) | ||
| Calories from fat | 36.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 6% | |
|---|---|---|---|
| Cholesterol | 4.44mg | 1% | |
| Sodium | 152.78mg | 6% | |
| Potassium | 22.88mg | 0% | |
| Total Carbs | 8.94g | 3% | |
| Sugars | 6.31g | 25% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 0.79g | 2% | |
| Vitamin C | 1.6mg | 3% | |
| Calcium | 12.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 178.88 Kcal (749 kJ) | ||
| Calories from fat | 86.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.66g | 6% | |
|---|---|---|---|
| Cholesterol | 10.71mg | 1% | |
| Sodium | 368.85mg | 6% | |
| Potassium | 55.24mg | 0% | |
| Total Carbs | 21.57g | 3% | |
| Sugars | 15.23g | 25% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 1.91g | 2% | |
| Vitamin C | 3.8mg | 3% | |
| Calcium | 29.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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