Watermelon And Berry Soup Recipes

CHILLED BERRY SOUP

Steps:

• Place strawberries in a food processor; cover and process until pureed. Add the ginger ale, milk, sugar, lemon juice and vanilla; cover and process until blended. , Pour into a large bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.

WATERMELON SOUP

Steps:

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

WATERMELON SOUP WITH RED SUMMER BERRIES AND LIME

Steps:

• Remove rind and seeds from watermelon. Cut flesh into chunks, and puree in blender. Strain into bowl (there should be about 4 cups).
• Mix puree with sugar and lime juice. Chill 2 hours.
• To serve, cut blackberries and raspberries in half. Pit cherries, and cut in half. Slice strawberries.
• Divide fruits into six chilled soup bowls. Pour watermelon mixture over them, and serve immediately.

WATERMELON AND BERRY SOUP

Steps:

• Puree the watermelon chunks (a blender works fine) and pour the puree into a bowl.
• Starting with 1/2 a lime, add lime juice to taste.
• Add a pinch of salt.
• Cover and refrigerate until quite chilled and ready to serve.
• Seed the remaining watermelon and cut into bite sized chunks. Refrigerate until serving.
• For Frozen Berries:
• About 45 minutes before serving, in a smallish bowl toss the berries with the brown sugar and a squeeze of lime and stir. Just leave on the counter to macerate (create juice/syrup). This should allow the berries to thaw, yet not quite completely. But hey, if they totally thaw, they thaw, it still tastes great.
• For Fresh Berries:
• In a smallish bowl toss the berries with the brown sugar and a squeeze of lime and stir. Cover and place in the refrigerator to macerate (create juice/syrup). This could be done the night before.
• Before serving taste your berries and syrup and add the rosewater (or orange flower water) to taste and more lime if needed.
• To Serve: Divide the watermelon puree among chilled soup bowls and add the watermelon pieces, then the berries on top with a drizzle of berry syrup. Top with a garnish of chopped mint or lemon verbena.

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.

BERRY SOUP

Steps:

• Clean the berries, if fresh. (Or thaw berries, if frozen). In a sauce pan combine berries, 1 3/4 cups of the apple juice, cinnamon, and cloves. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
• Combine the remaining apple juice and the cornstarch; stir into the berry mixture. Cook and stir till slightly thickened and bubbly. Cook and stir 2 minutes more.
• Remove from heat and stir in the vanilla. Remove and discard the stick cinnamon and whole cloves.
• Spoon into 4 individual serving bowls. Garnish with whipped cream or sour cream, if desired.