Serves 4-6
4 cups seedless watermelon, cut into chunks
1/4 large seedless cucumber, peeled and cubed
2 tablespoons red onion, diced
juice of one lime or lemon
1 cup fresh or frozen raspberries
1/4 cup fresh cilantro, loosely packed and chopped
Salt and freshly ground pepper to taste
Garnish options:
1/4 red, orange, or yellow pepper, diced
1/2 cup cucumber, diced
Thinly sliced cherry tomatoes
Float on top of each bowl-Edible flower petals-calendula, bachelor button, borage, marigold, mallow (edible flowers in Liz's gardens)
If a thinner soup is desired, add a fruit juice or light bodied wine to thin out.
4 cups seedless watermelon, cut into chunks
1/4 large seedless cucumber, peeled and cubed
2 tablespoons red onion, diced
juice of one lime or lemon
1 cup fresh or frozen raspberries
1/4 cup fresh cilantro, loosely packed and chopped
Salt and freshly ground pepper to taste
Garnish options:
1/4 red, orange, or yellow pepper, diced
1/2 cup cucumber, diced
Thinly sliced cherry tomatoes
Float on top of each bowl-Edible flower petals-calendula, bachelor button, borage, marigold, mallow (edible flowers in Liz's gardens)
- Place the watermelon, cucumber, lime juice, 3/4 cup raspberries (reserve 1/4 cup for garnish), and cilantro into a food processor or blender and process to the texture you prefer.
- Season with salt and pepper to taste. Finish by adding 1/4 cup whole raspberries, diced pepper and/or cucumber. Chill and serve with edible flowers on top.
If a thinner soup is desired, add a fruit juice or light bodied wine to thin out.
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