Cold Watermelon Soup
This is ideal to make when you’ve bought too much watermelon.
Ingredients
A piece of watermelon, approximately 1 pound
1 scallion
2 tablespoons Chablis
1/2 lime
A sprinkling of chopped fresh mint
Preparation
Cut off the watermelon rind—you can save it for making pickles, if you’re into that (I confess, I’m not). Using a melon ball, scoop out two balls of watermelon for garnish. Cut the rest of the melon into chunks. Trim the scallion, preserving the tender green, and chop roughly. Put the watermelon, scallion, and wine, along with several drops of lime juice, into a food processor or a blender, and purée. Taste and adjust flavors; you may want more lime juice. Turn into a chilled bowl and garnish with the watermelon balls and mint leaves.
The Pleasures of Cooking for One by Judith Jones. Copyright © 2009 by Judith Jones. Published by Knopf. All Rights Reserved.
Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the author of The Tenth Muse: My Life in Food and the coauthor with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook, and has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.
