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.
- 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
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.