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.
In a blender, combine half the watermelon, lemon juice, mint, and honey. Blend to combine. Refrigerate at least 8 hours or overnight.
Before serving, add remaining watermelon cubes to individual bowls. Pour puree over cubes.
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Yield: 2-3 servings
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Photography: Dan Engongoro
Dishes courtesy of Kitchen Caboodles, Brooklyn
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