April has been a crazy, busy month for us. I'm not complaining. I'm merely stating a fact. No daytripping for us. But, I did try a new recipe that I'd like to share with you.
Have you ever bought a watermelon and after eating it for a few days you wonder what to do with the rest of the melon? Well, here's an idea - chilled watermelon soup. When I made it, Kim and I both said the same thing on the first taste. "Refreshing!"
It is incredibly simple to make. Cut up some watermelon and put it in the blender with some honey, ginger, fresh mint, fresh lime juice and apple juice. Blend for just a second or two. Let the flavors meld for a little while in the fridge. Serve plain or with a dollop of yogurt. I chose to pipe the yogurt into a heart shape and added a strawberry and fresh mint leaf for garnish.
Thanks for visiting the Americus Garden Inn Bed and Breakfast blog. We hope you'll come stay with us, soon.
Chilled Watermelon Soup (from Southern Living July 2003)
The recipe says it yields 4 cups of soup - when I made it, it came out to 3 cups of soup)
- 4 cups seeded watermelon cubes
- 1/3 cup apple juice
- 2 tablespoons fresh lime juice
- 1 teaspoon chopped fresh mint
- 1/4 to 1/2 teaspoon ground ginger
- 1 tablespoon honey (optional)
- 1/3 cup plain nonfat yogurt
Process first 5 ingredients and honey, if desired, in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill 1 hour. Serve in individual bowls with a dollop of yogurt.