This refreshing soup is the epitome of a warm summer day. I first made this dish as part of a multi-course meal paired with champagne and was hooked. This is not an easy dish to make as the watermelon must be pureed and sieved. I recently purchased a power juicer that makes the job much, much easier. If you don't have a juicer, I have made it many times using a sieve, so I invite you to take the time as your guests will love it.
Here's the recipe
Another challenge with this dish is to balance the sweet, salt and chile flavors. I have over spiced, over salted and over sweetened this soup to learn how to dial in the flavors. The best technique is to pour a small amount of the soup into a separate bowl and experiment with the flavors. When you get the small portion to taste perfectly, then scale the measure to the entire pot. I also recommend that you chill the soup overnight to let the flavors blend and mellow the chile a bit.
I also made watermelon sorbet from the other half of the melon since a half a melon easily makes enough soup for eight servings.