Watermelon Soup with Floating Meringue
- 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
- 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.