Monday, July 17, 2017

Monday Munchies...

Just popping in...again #inserteyeroll 
It's Monday Munchies!!!!! But once again, we have to go with a stock photo because this recipe was used during a fabulous Shabbos lunch! 

"Strawberry watermelon soup"   This soup makes a refreshing first course for a summertime meal.

This recipe got several compliments-it's light, tasty, not overly sweetened with sugar, contains no dairy, and is so refreshing! 

2-1/2 pints fresh strawberries, rinsed, drained, and hulled
1/3 cup sugar 2-1/2 cups seedless watermelon, cut into chunksJuice of 1 lemonJuice of 1 orangeSprigs of fresh mint or lemon thyme

Slice one pint of the berries into a bowl and sprinkle with the sugar. Set aside for 15 min. Transfer the sliced berries and their juice to the bowl of a food processor. Add the watermelon, the lemon juice, and the orange juice and process to a smooth purée. Transfer the purée to a bowl and refrigerate for 30 to 60 min., until cold.

When you are ready to serve the soup, evenly divide the “broth” among 4 dessert bowls; glass is nice. Slice the remaining strawberries thin, and add some slices to each bowl. Garnish with sprigs of mint or lemon thyme, and serve at once. 

4 servings

I tripled this recipe...you could definitely get away with cutting the sugar.  I would also recommend using orange juice if you're making such a large batch-and maybe even adding more than the recommended amount to make up for cut sugar, and/or changing the flavor a bit.  

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