Watermelon / Sake / Mint Soup

Are you refreshed just LOOKING at this?

It all began with a heat wave, mint taking over the yard, half a bottle of sake in the fridge, and a fateful Facebook post by a friend who had just enjoyed some Watermelon Sake Mint Yogurt Soup at Soup Nation. The next day, I rushed out to purchase a watermelon. And on day 3, this soup was recreated to the best of my abilities.

Obviously, this was going to turn out well.

I searched the internet and didn't find a recipe specifically for this concoction, but I found some watermelon gaspacho recipes that included lemon juice, so I decided to include lemon. Sea salt also seemed like a good idea. Beyond that, I just threw the title ingredients in the food processor in unmeasured amounts and it was fabulous. And I think it would be fabulous even with wildly different proportions of each ingredient, too.

Blending in batches requires patience. I made a mess instead.

I topped with a dollup of yogurt (SO good for variety of texture) and some more mint sprigs for fanciness.

The Recipe:

1/2 watermelon

1/2c sake, to taste

15ish mint leaves

1tb lemon juice

pinch sea salt

yogurt for serving

Blend all ingredients except yogurt in food processor
Top with yogurt

The Verdict:

Overall grade: A+

Overall reason: It's a summer cocktail in meal form!

Time to prepare: 5 minutes. 3 if you buy pre-cubed watermelon.

Husband quote: Sadly, Jess missed out on this one. But my parents loved it.

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Adzuki Beans with Black Rice

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef

Cambodian Lemongrass Stir-Fry

I recommend going heavy on the peanuts I recently finally branched out and tried something new at Angkor Cambodian Restaurant , and now I'll never branch out ever again because my new favorite dish is too good. They call it Cha Krung, though I've seen a lot of other spellings in my attempt to find recipes. It's a lemongrass stir-fry and they do it with green beans, carrot, onion, and jalapeno, with peanuts on top. The peanuts are amazing in this, but I also really love the way they stir-fry the jalapeno as a vegetable, by removing the seeds and veins and slicing it thin. In my version above I used what I had, which was broccoli, eggplant from the garden, thai chilies instead of the jalapeno (but I'm going to grow jalapenos next year for this purpose), and fresh basil since I found a lot of recipes calling for it. And tofu, though it sounds like chicken is most traditional. I was a bit discouraged when researching recipes because I would need to acquire fresh lemongra

Adventures of a healthy-ish pseudo-foodie

Search This Blog