Chilled Watermelon Soup
PREP TIME: 30 Minutes

I first experienced this soup sitting on the veranda overlooking the famous 18th Green at Pebble Beach Country Club in Carmel, California. I was visiting with the Executive Chef of that club who I had known for some time. He started off our magnificent lunch with a cold watermelon soup, which I know for a fact is the tastiest, cold summer soup I have ever had.


  • 2 pounds seedless watermelon, diced
  • 1 mango, diced
  • ½ ounce ginger, grated
  • 8 ounces peach, apricot or berry puree
  • 2 kumquats, sliced
  • Edible flowers for garnish

Place 1 pound of diced watermelon in food processor and blend to liquefy. Set aside and refrigerate. Finely dice remaining watermelon and mango and place with grated ginger in a bowl and allow to marinate. When ready to serve, place an equal amount of the fruit puree in a soup bowl along with equal portions of the marinated melon-mango mixture. Top with watermelon juice. Garnish the rim of the bowl with kumquat slices and edible flower petals.

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