Sure, a watermelon soup is super refreshing, but when it’s garnished, it’s super beautiful too. To top off your soup like I did, slice a store-bought pound cake into about 1-inch slices. Use a small deep cookie cutter to cut a disc. Place it on top of the soup (because you have chunks of watermelon, it’ll have something to rest on). Place a quenelle of lemon sorbet on top of the pound cake and garnish with a couple pieces chopped mint leaves.
Make the Soup
Yield: 2-3 servings
1. In a blender, combine half the watermelon, lemon juice, mint, and honey. Blend to combine. Refrigerate at least 8 hours or overnight.
2. Before serving, add remaining watermelon cubes to individual bowls. Pour puree over cubes.