Chilled Watermelon Soup
PREP TIME: 30 Minutes
SERVES: 2

COMMENT:
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.

INGREDIENTS:

  • 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

METHOD:
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.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295