|Not gazpacho, but cold soup with melon.|
So last week, a watermelon arrived from a friend’s garden that failed to work according to design. We sliced into it and—oh no!—it didn’t turn red! The flesh was white and so were the seeds. It was juicy, but not very sweet. No one wanted to eat pale watermelon.
|Pale watermelon--good for soup.|
Cut up enough watermelon (white or red, or honeydew melon) to make about 4 cups. Scoop out the seeds. Puree the flesh with a cup of low-fat plain yogurt (Greek yogurt would be good too), a couple cloves of garlic, 3 tablespoons of extra virgin olive oil, 1 tablespoon lemon juice and salt to taste.
Chill the soup and serve garnished with strips of serrano ham and sprigs of mint.
|Watermelon soup with a garnish of serrano ham and mint.|