Choosing wine to add to a cold dish is very different than cooking with wine in pasta. I have never seen a chilled soup with wine in it before this recipe, and I was definitely intrigued.
Prep Time: 5-10 minutes (+ 2 hours to chill the soup before serving)
Adapted from Epicurious
- 6 pound seedless watermelon
- 1 tablespoons fresh lime juice
- 1 handful mint leaves
- 1 cup Moscato, Riesling, Dolcetto, or Brachetto wine
- 1 inch piece of ginger
- crumbled goat cheese
- freshly ground pepper
- Cut the flesh out of the watermelon and chop roughly.
- Remove one hand of watermelon, dice, and set aside.
- Add the rest of the chopped watermelon to the blender with the lime juice and wine.
- Peel the ginger and chop it finely.
- Add the chopped ginger to the blender with 1 tablespoon pepper and 1 tablespoon sugar.
- Blend throughly and set in the fridge to chill for at least two hours.
- BONUS: pour some of the mixture into an ice cube tray and set in the freezer.
- Finely chop the mint and add to the diced watermelon along with I tablespoon of sugar.
- Mix and chill in the fridge.
- When ready to serve, either offer the soup and topping (watermelon with mint, with three tablespoons crumbled goat cheese mixed in) on the table, or fill a bowl for each guest, and top with 3 ice cubes (if using), a spoon of the watermelon/mint mixture and a spoon of goat cheese.