Strawberry Watermelon Soup Recipes

STRAWBERRY SOUP

Steps:

• In a blender, combine all the ingredients but the whipped topping and mint and process until smooth. Ladle the soup into bowls and top with a dollop of whipped topping. Garnish with mint, if desired.

WATERMELON STRAWBERRY RHUBARB SOUP

Steps:

• In small microwavable bowl, place rhubarb, water and lime juice. Cover with sheet of plastic wrap. Microwave on High 5 minutes.
• With slotted spoon, remove rhubarb from bowl. Pour remaining juices into blender. Add watermelon, strawberries and agave nectar to blender. Cover; blend on high speed until pureed.
• Divide mixture evenly into 4 individual dessert bowls. Top each with 1 tablespoon yogurt. Serve immediately.

WATERMELON SOUP

Steps:

• Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate 2 hours before serving.

WATERMELON-STRAWBERRY SLUSH

Steps:

• Place all ingredients in a blender, and process until smooth. Pour into 2 glasses, and serve.

STRAWBERRY WATERMELON SLUSH

Steps:

• Place first 4 ingredients in a blender; cover and process until smooth. Add ice; process, covered, until slushy. Serve immediately.

STRAWBERRY WATERMELON SOUP

Steps:

• Add the melon and sugar to the container of a food processor or electric blender.
• Process until smooth and pureed; pour mixture into a large mixing bowl.
• Add berries to the container of a food processor or electric blender; process until smooth and pureed; pour into the bowl with the watermelon puree.
• Add the yogurt and lemon juice to the watermelon-strawberry puree; stir well to combine.
• Chill until ice cold.
• Serve in chilled bowls.
• Garnish with mint sprigs.

STRAWBERRY-WATERMELON FRUIT SOUP

Steps:

• Place watermelon, half the strawberries, the cinnamon and sugar in food processor. Puree mixture.
• Transfer mixture to bowl and stir in wine. Refrigerate for an hour.
• To serve, divide the watermelon and strawberry puree among six soup bowls or large goblets. Spoon the remaining sliced strawberries into the soup and scatter the mint leaves on top. Serve at once.

COLD STRAWBERRY SOUP

Steps:

• In a blender or food processor puree strawberries. Pour into a large bowl and add half and half, sour cream, sugar and lemon juice. Stir until well combined. Chill.
• Serve with garnish of mint leaves

WATERMELON SOUP

Steps:

• Combine melon, lime juice, honey, mint leaves, honey, jalapeno pepper, wine, and ginger in a blender, and process until mixture is smooth.
• Cover and chill for 4 hours.
• Serve in chilled bowls with tabasco sauce on the side.

WATERMELON-STRAWBERRY POPS

Steps:

• Working in batches, puree watermelon in a blender. Strain through a fine-mesh sieve into a large bowl (discard solids). Puree strawberries; add to bowl. Add sugar and lime juice and stir until sugar has completely dissolved.
• Pour mixture into ten 3-ounce ice-pop molds and insert sticks. Freeze pops until solid, 2 1/2 to 3 hours (or up to 1 week).

SUMMER STRAWBERRY SOUP

Steps:

• In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired.

WATERMELON GAZPACHO

Steps:

• Combine 5 cups watermelon and the cranberry juice in the jar of a blender, and puree until mixture is smooth. Pass through a fine sieve into a large bowl or plastic storage container, discarding pulp. You should have 3 cups strained liquid.
• Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeno, and remaining cup chopped melon to watermelon liquid, and stir to combine. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 1 hour. Serve, or store in refrigerator up to 1 day.