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Watermelon Vinaigrette Soup

This dish is a chilled soup made by blending ripe watermelon with vinegar and garlic, resulting in a smooth, pureed consistency with a bright, refreshing flavor. The final appearance is a vibrant pinkish-red liquid served cold, often garnished with herbs or small fruit pieces. Key cooking methods include blending and chilling to achieve a silky texture and refreshing temperature.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 50
Ingredients Equipment Method

Ingredients
  

  • 4 cups ripe watermelon, cubed seedless preferred, roughly chopped
  • 2 tablespoons sherry vinegar adds brightness to the soup
  • to taste salt and pepper adjust seasoning after blending

Equipment

  • Knife
  • Cutting board
  • Blender
  • Measuring Cups

Method
 

  1. Use a sharp knife and cutting board to dice the watermelon into roughly 1-inch cubes, then transfer them into a large mixing bowl.
  2. Add the minced garlic and sherry vinegar to the watermelon cubes. Stir gently to distribute the flavors evenly. Let sit for about 5 minutes to allow the vinegar to marinate the fruit slightly.
  3. Transfer the marinated watermelon mixture to a blender. Blend on high speed until completely smooth and no chunks remain, about 30 seconds. The mixture should be a vibrant, homogeneous pink liquid.
  4. Pour the blended soup into a clean bowl or container, then season with salt and freshly ground pepper to taste. Stir well to incorporate the seasonings.
  5. Cover the bowl with plastic wrap and chill the soup in the refrigerator for at least 1 hour. The cold enhances the refreshing quality and helps the flavors meld together.
  6. Serve the chilled watermelon soup in bowls, optionally garnished with fresh herbs, small watermelon cubes, or a drizzle of extra vinegar for added brightness. The final dish should be cold, smooth, and vividly colored, with a refreshing aroma.