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Watermelon-Pomegranate Soup with Mint and Feta
Posted by Peggy on August 18, 2011
Recipe: Watermelon-Pomegranate Soup with Mint and Feta
6 pounds red watermelon; seeds removed if not seedless, and cut into hunks (approx. 9 cups)
2 tablespoons chopped fresh mint
3 tablespoons pomegranate molasses
12 ounces plain yogurt (I prefer
1/2 cup crumbled feta (6 tablespoons)
Dice a portion of the watermelon to yield one cup. In a small bowl, combine diced watermelon with mint and set aside.
In batches, blend remaining watermelon, pomegranate molasses and yogurt until smooth. Let sit 1/2 hour at room temperature. With a sieve, strain soup. (The soup may be refrigerated several hours before serving at this point.)
When ready to serve, divide among bowls. Garnish each bowl of soup with reserved watermelon-mint and feta. Serve.
Number of servings (yield):
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