Watermelon is a favorite summer treat. My three year old can hardly wait until the watermelon is cut before diving in! We love watermelon in my house. It is so refreshing on a hot summer day. I admit I have cutting them but I love eating them. I especially love the personal sized watermelon. I find they are a bit sweeter. Even our dog loves watermelon.
I have found that watermelon is more versatile then it appears. For a long time I did not use it for more the fruit salad or fruit kabobs. It is so good you do not have to reinvent it in new recipes. However, it adds a sweetness and refreshing quality to many recipes including the one below introduced to me by a good friend.
Watermelon Soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
1 Tablespoon vegetable oil
1 medium sweet onion, peeled and sliced
1/2 pound beets, peeled and roughly diced
4 cups chicken broth (may use low-salt)
1 teaspoon salt
2-1/2 cups diced seeded watermelon (rind removed)
1 Tablespoon chopped fresh mint leaves, optional
Preparation:
In a large stockpot over medium low heat, gently saute sweet onions in the vegetable oil, stirring often, until onions are limp and translucent. Stir in beets, reduce heat to low, and cook until beets begin to fall apart, about 35 minutes. Be sure to stir often to avoid burning and sticking.
Add chicken broth and salt to the onions and beets. Cover and simmer for 15 minutes. Strain solids, reserving the liquid.
Place beet and onion solids to a blender or food processor. Add watermelon and puree until smooth. Return to the stockpot and stir in reserved liquid.
Refrigerate soup at least 4 hours or overnight before serving chilled. Garnish with chopped mint leaves, if desired.
Yield: 6 servings