Watermelon Soup With Floating Meringue |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
|
Source: Every Day with Rachael Ray Magazine (June-July 2008) Ingredients:
14 cups watermelon, chunks (1-inch chunks seedless) |
4 cups watermelon, small balls |
1/4 cup sugar |
1 lemon, juice of |
8 meringue cookies |
Directions:
1. Using a blender, working in batches, liquify the watermelon chunks only with the sugar and lemon juice.
2. Transfer the soup into a large bowl, cover and refrigerate for at least 4 hours.
3. To serve, pour 1 cup watermelon soup into each of 8 small bowls, divide the watermelon balls among the servings and top each with a meringue cookie.
|
|