Saturday, July 18, 2009

Chilled Watermelon Soup

Seasonal Recipe of the Week
Watermelon's a lycopene star — 1 cup has nearly 7 milligrams of the cancer-fighting stuff. That counteracts the addition of the Riesling and the Prosecco, which adds a refreshing crispness and a nice little buzz.

6 pounds yellow or red seedless watermelon, diced into cubes (9 cups)
2 tablespoons chopped fresh mint
1 tablespoon sugar
2 tablespoons fresh lemon juice
1 cup Riesling
1/4 cup Prosecco
1 teaspoon chopped ginger
8 teaspoons crumbled feta

Combine 1 cup of the watermelon with mint and sugar in a bowl. Set aside. Blend remaining 8 cups watermelon, lemon juice, wines, and ginger in a blender until smooth. Let sit 1/2 hour. Strain soup; divide among 8 bowls. Top each with 1/8 cup reserved watermelon cubes and 1 teaspoon feta. This makes 8 portions.