Persian Watermelon Soup
Recipe By Kimberly Harris
- Cooking and Prep: 1 h
- Serves: 4
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Contains:
Ingredients (6)
Main ingredients
Start Cooking
Prepare the Soup
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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.
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Refrigerate the soup until very cold (30 minutes to three hours depending on how cold your ingredients were at the beginning of preparation).
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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.
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