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Watermelon Ginger Soup with Greek Yogurt by Kelly Tinkle
of Pastiche's Culinary Team
1/4 of large watermelon, seeded and cubed - 4 cups
1 cup of yogurt 1/4 cup of wine 1/3 cup of fresh mint leaves 1 1/2 teaspoons grated fresh ginger salt and pepper to taste Set aside one cup of the watermelon.
Combine 3 cups of watermelon, yogurt, wine, mint, ginger &
salt and pepper in blender and puree - Transfer to bowl.
Put the remainder of the watermelon in blender and pulse, do
not puree, add to bowl and stir.
Chill thoroughly before serving.
4260 Herschel Street Jacksonville, Fl 32210 Ph: 904 387 6213 Lunch: Tues - Sat Dinner: Wed - Sat
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