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Persian Watermelon Soup

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Persian Watermelon Soup
Parve Parve
4 Servings Serving Icon
1 Hour Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Tree nuts
Diets info-icon
- Vegetarian - Pescatarian - Gluten Free - Vegan

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Directions

Prepare the Soup

1. In a blender or food processor, blend the watermelon, yogurt or coconut milk, rose water, and salt until quite smooth. If your watermelon isn’t very sweet, add a few tablespoons of honey.
2. Refrigerate the soup until very cold (30 minutes to three hours depending on how cold your ingredients were at the beginning of preparation).
3. Serve in small dessert bowls or cups with a few pistachios on top.

Credits

Recipes by Kimberly Harris from Ladled. Published by Victory Belt Press.

Recipe tags


Chilled soups Persian Soup Watermelon
Persian Watermelon Soup

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Stacey Silverman
Stacey Silverman
4 years ago

Amounts The ingredients are missing the watermelon.

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