Watermelon Soup with Floating Meringue

Watermelon Soup - Recipe


  • 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.