Watermelon soup is a delicious, refreshing, and easy summer dish requiring very little time to prepare. It can appear on the table in no time. Equally satisfying either as an appetizer or as a dessert. Here, paired with chia seeds to add texture, lime and ginger for a zing, and some fresh mint or lemon verbena for a variation of flavors.
- 4 lb / 1 kg 800 g watermelon flesh
- 6 Tbsp/ 60 g chia seeds
- 1 1/2 oz / 40 g fresh ginger
- 2 limes
- 1/2 oz / 15 g fresh mint or lemon verbena
Peel and slice the ginger root. Cut both ends of the limes and stand it upright on a wood board for slicing off the peel.
Slice the peel off all the way around, being sure to remove the rind. Quarter each lime.
Remove mint (or lemon verbena) leaves from the stems and reserve the nicer looking ones for serving. Place lime, ginger and mint (or lemon verbena) at the bottom of a standing blender bowl.
Cut the watermelon into large pieces and discard the rind. Add the watermelon to the other ingredients in the blender and process until smooth, in batches if necessary.
Pour the watermelon soup into a bowl and add the chia seeds. Mix well, cover and refrigerate. Serve chilled with mint or lemon verbena. You might also extra chia seeds on top for the presentation.