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Seasons of a Pastry Chef – Watermelon Soup with Lemon Syrup

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Seasons of a Pastry Chef - Watermelon Soup with Lemon Syrup
Parve Parve
2 Servings Serving Icon
8 Hours Preferences Icon
Easy Easy
Allergens info-icon
- No Allergens specified
Diets info-icon
- Vegetarian - Pescatarian - Gluten Free - Low Fat - Salt Free

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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.

Directions

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.

Credits

Photography: Dan Engongoro

Dishes courtesy of Kitchen Caboodles, Brooklyn

Recipe tags


Fruity desserts Refreshing Refreshing desserts Summer Summer fruits Watermelon
Seasons of a Pastry Chef - Watermelon Soup with Lemon Syrup

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