Strawberry-Watermelon Fruit Soup
Published June 12, 1993
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 cups cubed watermelon, seeded
3 cups sliced ripe strawberries
Pinch of cinnamon
1 ½ tablespoons superfine sugar
¾ cup dry red wine
2 tablespoons finely slivered mint leaves
Nutritional analysis per serving (6 servings)
16 grams carbs; 87 calories; 2 grams fiber; 3 milligrams sodium; 1 gram protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place watermelon, half the strawberries, the cinnamon and sugar in food processor. Puree mixture.
- Step 2
Transfer mixture to bowl and stir in wine. Refrigerate for an hour.
- Step 3
To serve, divide the watermelon and strawberry puree among six soup bowls or large goblets. Spoon the remaining sliced strawberries into the soup and scatter the mint leaves on top. Serve at once.
Private Notes
Comments
Rose Yogurt Honey Black pepper
it's a good start but needs more. a turn of black pepper. tbsp honey instead of some of the sugar. 1/2 a silky tofu. yogurt. I used a little Greek and a little TJs euro. Less than 1/2c total. a little fresh basil.
Great recipes. I used some leftover rose wine which made it lighter, more summery. Family loved it!