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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.
