May10

Recipe of the Week: Watermelon Soup with Floating Meringue

This delicious recipe is courtesy of Every Day with Rachael Ray

Recipe of the Week: Watermelon Soup with Floating Meringue

Yield 8 servings

 

Prep: 20 mins(plus chilling)

 

Ingredients

  • 14 cups seedless or seeded 1-inch watermelon chunks plus 4 cups small watermelon balls (from about 12 pounds watermelon)
  • 1/4 cup sugar
  • Juice of 1 lemon
  • 8 meringue cookies

Directions

  1. Using a blender, working in batches, liquefy the watermelon chunks with the sugar and lemon juice. Transfer the soup into a large bowl, cover and refrigerate for at least 4 hours.

  2. To serve, pour 1 cup watermelon soup into each of 8 small bowls, divide the watermelon balls among the servings and top each with a meringue cookie.

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