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Cold Strawberry and Watermelon Soup Recipe

A deep red, sweet soup that can be served as a romantic end to a Valentines meal.

Difficulty

Prep Time

30 minutes (excluding chill time)

Cooking Time

Serves

Serves: 4

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Recipe Ingredients

1/8^th of a ripe, deep red watermelon (or buy a wedge and weigh off +- 900 g slice including the rind)
½ punnet FRESHLINE strawberries, hulled and halved
125 ml SPAR strawberry juice
60 ml SPAR castor sugar
275 ml bottle spirit cooler (such as Bacardi Breezer watermelon or Brutal Fruit
Sultry Strawberry)
10 fresh mint leaves
20 ml SPAR lemon juice
30 ml corn flour mixed with 60 ml water
65 g pkt FRESHLINE espresso or mango meringue swirlies

Scoop out the watermelon flesh into a pot, discarding as many black pips as possible. Add in the strawberries, juice, sugar and spirit cooler and soak for 15 minutes.
Bring the mixture to a steady simmer and cook for 8-10 minutes until the fruit is pulpy.
Stir in the corn flour-paste and cook briefly until the mixture thickens.
Puree the mixture using a stick blender or food processor.
Pour through a sieve, into a jug or bowl, and discard the pulp left behind in the sieve. Chill the clear soup thoroughly.
To serve, pour the soup into soup plates, and place a few meringues and a reserved strawberry in the centre for decoration.

For maximum effect, chill the soup plates before serving.
This recipe may be prepared the day before and stored covered in the fridge in a bowl or jug. This soup must be thoroughly chilled to be enjoyed.