Watermelon Soup with Floating Meringue

Ingredients:

1/4 c. sugar
14 c. seedless watermelon chunks - cut into 1" chunks (from about 12 lbs. watermelon)
4 c. small watermelon balls
1 lemon - juiced
8 meringue cookies

Directions:

Using a blender, working in batches, liquify the watermelon chunks with the sugar and lemon juice. Transfer the soup into a large bowl, cover and refrigerate for at least 4 hours.

To serve, pour 1 cup watermelon soup into each of 8 small bowls, divide the watermelon balls among the servings and top each with a meringue cookie.

Prep Time: 20 minutes (plus chilling)

Recipe courtesy of Rachael Ray.