Recipe by Janie Chazanoff

Seasons of a Pastry Chef – Watermelon Soup with Lemon Syrup

()
Print
Seasons of a Pastry Chef - Watermelon Soup with Lemon Syrup
Parve Parve
Easy Easy
2 Servings
Allergens

No Allergens specified

8 Hours
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Fat - Salt Free

Sure, a watermelon soup is super refreshing, but when it’s garnished, it’s super beautiful too. To top off your soup like I did, slice a store-bought pound cake into about 1-inch slices. Use a small deep cookie cutter to cut a disc. Place it on top of the soup (because you have chunks of watermelon, it’ll have something to rest on). Place a quenelle of lemon sorbet on top of the pound cake and garnish with a couple pieces chopped mint leaves.

Ingredients

Main ingredients

  • 4 cups watermelon, divided

  • 1 tablespoon freshly squeezed lemon juice

  • 1–2 tablespoons fresh chopped mint

Directions

Make the Soup

1.

In a blender, combine half the watermelon, lemon juice, mint, and honey. Blend to combine. Refrigerate at least 8 hours or overnight.

2.

Before serving, add remaining watermelon cubes to individual bowls. Pour puree over cubes.

Make the Soup

Yield: 2-3 servings

Credits

Photography: Dan Engongoro Dishes courtesy of Kitchen Caboodles, Brooklyn

Recipe tags

fruity desserts refreshing refreshing desserts summer summer fruits watermelon
Seasons of a Pastry Chef - Watermelon Soup with Lemon Syrup

How Would You

Rate this recipe?

Please log in to rate

Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments

Related Recipes

Seasons of a Pastry Chef: Olive Oil and Lemon Mini Cupcakes with Citrus Glaze

Seasons of a Pastry Chef: Olive Oil and Lemon Mini Cupcakes with Citrus Glaze
Seasons of a Pastry Chef- Cherry Clafoutis

Seasons of a Pastry Chef- Cherry Clafoutis
Seasons of a Pastry Chef - Blueberry Crostata

Seasons of a Pastry Chef - Blueberry Crostata