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.