Chilled Watermelon Soup

Hi there!

For those of you who have been wondering about creative things to do with watermelon from "Down on the Farm" CSA, here's a recipe that I put together based on a couple of similar recipes I found online. It was delicious as a lunch soup or first course--in small quantities. Think "garden party."

8 cups fresh watermelon, seeded and cubed
1-2 cups plain yogurt
2-3 Tb white wine vinegar (some recipes call for 1/3 C)
1-2 Tb lemon juice
2-3 Tb sugar
1 bunch fresh mint, reserving some for garnish

Combine SIX cups of watermelon and the smallest suggested amount of each ingredient in a blender and blend until smooth. Taste the soup, then add more of each ingredient as needed (if you add more yogurt, you will need to add more sugar). The consistency should be thick enough to be creamy but not as thick as a smoothie. Refrigerate for at least an hour. Ladle into small bowls (I use glass pyrex ones that I've chilled in the fridge). Garnish with remaining watermelon cubes (I pile them in the middle of each bowl) and a sprig of mint. Makes 4-6 servings (or more?). NOTE: If you do this in a food processor, you are maxing out the liquid level--trust me, I learned the hard way--so you will want to do this in several batches.

--Submitted by Sarah