Friday, June 17, 2016

Chilled Watermelon Soup for a Hot Summer Day

It's that time of year when watermelons are ripe and the temperature outside is crazy hot.  What is more refreshing than chilled watermelon soup?  It's easy to make and a great way to use all that extra melon.  By the way, the watermelons this year have been phenomenal!

Here's the recipe:
Chilled Watermelon Soup (from Southern Living July 2003)
Yield:  3 - 4 cups 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.

Stay cool and enjoy!  Hope to see you here at the Americus Garden Inn Bed & Breakfast soon.