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Prep Time: 15 Minutes Cook Time: 1440 Minutes |
Ready In: 1455 Minutes Servings: 8 |
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I used to work in a brunch restaurant and when this soup was served, it always sold out very quickly. It is light and refreshing and perfect at a baby or bridal shower or even a ladies' luncheon. The restaurant owner shared the recipe with me, but I lost it without ever having made it. After much experimentation, I finally came up with a version that I liked and have been making it now for several years when fresh watermelon is in season. It isn't quite the same, but I still liked it enough to share. I like to serve with this chicken salad sandwiches. Cook time is for chilling overnight. Makes one blender full of soup. Ingredients:
2 pints watermelon, chunks seeded |
1 teaspoon vanilla |
1/8 cup granulated sugar, to taste |
1/2 cup plain yogurt (about 3 large ordinary soup spoons) or 1/2 cup low-fat sour cream (about 3 large ordinary soup spoons) or 1/2 cup regular sour cream, approximately (about 3 large ordinary soup spoons) |
fresh mint leaves, garnish (optional) |
Directions:
1. Puree watermelon chunks in blender until smooth.
2. Add vanilla, sugar, and using an ordinary flatware soup spoon, add 3 dollops of sour cream (about 1/2 cup total), blending well.
3. Taste and add a little more sugar if needed- if you added too much sour cream, you may need a little more watermelon.
4. Chill overnight and serve garnished with a couple of mint leaves atop each bowl.
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