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Karpouzosoupa: Chilled Watermelon Soup

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Chilled Watermelon Soup

Photo © N. Gaifyllia, licensed to About.com, Inc.

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.

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  7. Chilled Watermelon Soup - Greek Recipe for Watermelon Soup with Mixed Fruit and Mint

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