I can't believe that it is April already! Where did March go?
The weather has been so unusual this year that the plants are either way ahead or way behind. Most of our blueberries froze when we had 2 days of below freezing temperatures and about half of our azaleas have freeze damage.
Local blueberries that survived the weather have already been available for purchase, so, I wasn't surprised to see some watermelons in the store. I bought one.
Unfortunately, it was quite a disappointment. So, what do you do with an under par watermelon? I remembered that I had a recipe, somewhere, for watermelon soup.
The weather has been so unusual this year that the plants are either way ahead or way behind. Most of our blueberries froze when we had 2 days of below freezing temperatures and about half of our azaleas have freeze damage.
Local blueberries that survived the weather have already been available for purchase, so, I wasn't surprised to see some watermelons in the store. I bought one.
Unfortunately, it was quite a disappointment. So, what do you do with an under par watermelon? I remembered that I had a recipe, somewhere, for watermelon soup.
The last time I made it, everyone commented how "refreshing" it was. I just had to find the recipe.
Thank goodness, I had shared it right here on our blog. 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.
Love,
Susan
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.
