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Watermelon Soup With Vegetables

Ingredients

• 1 5- to 6-pound seedless watermelon
• Sugar (optional)
• 3/4 cup finely julienned strips of carrot, zucchini, and/or yellow summer squash
• 1 tablespoon balsamic vinegar

Directions

1. Halve melon and scoop out pulp.
2. Transfer pulp in batches to a blender and blend until smooth.
3. Line a large colander with a double thickness of cheesecloth.
4. Strain pulp through cheesecloth, pressing out as much juice as possible.
5. Discard pulp.
6. Measure 6 cups watermelon juice.
7. Add sugar to taste.
8. Cover and refrigerate soup until ready to serve.
9. Cook vegetables in a small amount of lightly salted boiling water for 2 minutes and drain.
10. Transfer to a bowl of ice water to cool and drain again.
11. Wrap in plastic wrap and chill in refrigerator until ready to serve.
12. To serve, stir balsamic vinegar into juice mixture.
13. Ladle into bowls and float strips of vegetables on top.

Attribution