Thursday, August 27, 2009

Chilled Watermelon Soup

Haley came over to cook with me today. We had planned this a while ago and she had picked out some recipes from my bookmarks that she wanted to make. For our appetizer/first course, she chose Chilled Watermelon Soup.

The recipe called for 6 pounds of watermelon, or 9 cups diced. I obviously have no idea how much anything weighs, because I ended up at the register with a 20 lb watermelon. Now I have a ton of watermelon. It was pretty difficult to cut up, and then it barely fit in the blender - it was kind of oozing out of the top. I also had to strain the soup, which was then a big squishy mess. It was a pretty color, though.

The soup was okay, but tasted more like a drink than a soup. I couldn't really drink too much of it. Then again, I am not a fan of soup. The general consensus seemed to be that the spoonful of added watermelon chunks, mint and feta was not enough and that these things should be prevalent in the soup. They also floated in the picture, but not in real life. Although I probably will not make it ever again, if I did I would reserve more of the watermelon chunks - maybe three cups instead of one, and mix the feta in with them instead of adding a bit by itself.

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