Here’s a simple cold soup recipe that’s great as a summer appetizer.
3 cups watermelon, cut into 1-inch cubes
1/4 cup sweet white wine (Birthday Cake Vineyards Cheesecake Wine)
1 tablespoon fresh lemon juice
Sweetened whipped cream
Blueberries
Lemon zest
Combine watermelon, wine, and lemon juice in a blender and blend until pureed. Transfer to a pitcher, cover, and cool for at least 3 hours or overnight. Pour into shot glasses and top with whipped cream, a couple of blueberries, and lemon zest.
Makes about 2 cups
