In Greek: καρπουζόσουπα, pronounced kar-poo-ZOH-soo-pah
A fabulous choice for hot days, this cold soup is made with watermelon - puréed with honey and a sweet dessert wine - and a few other summer fruits of your choice.
Ingredients:
- 8-10 cups of seeded watermelon chunks
- 2 pounds of fresh fruit, cut in small cubes (peaches, nectarines, apricots, melon, grapes, cherries, etc.)
- 1 handful of golden raisins
- 4 ounces of Mavrodaphne wine (or other sweet dessert wine like sweet Samos muscat)
- 3 tablespoons of Greek thyme honey
- 3-4 leaves of fresh spearmint (or other mint)
- ----------
- For garnish:
- fresh doublemint, spearmint (or other mint) leaves
Preparation:
Remove rind and seeds from watermelon and cut into chunks. In food processor bowl (or blender), purée watermelon with honey and wine until completely liquefied.
Transfer to a large serving bowl, stir in fruit and mint, cover, and refrigerate for at least 4 hours before serving.
Serve as you would a fruit salad - as a first course, side dish, or in bowls as a light and refreshing meal.
This soup is especially pretty when served in tall glasses or glass bowls, garnished with mint leaves.