Watermelon Soup

by Jeanne Benedict

Post image for Watermelon Soup

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
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

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