Persian Watermelon Soup

 

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• Cooking and Prep: 1 h
• Serves: 4
• Contains:

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Ingredients (6)

Main ingredients

• flesh of 1 whole watermelon, cubed

• 1/2 cup (118 milliliters) whole-milk yogurt or full-fat coconut milk

• 1/2 teaspoon rose water

• pinch unrefined salt

• shelled pistachios for garnish

• few tablespoons of honey (optional)

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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.