I can’t believe tomorrow is July 4th! And since the heat dome is doing its thing and the temp may hit over 100 degrees F, I’m going to make one of my favorite summer soups: Watermelon Soup. It’s made with fresh watermelon, Greek yogurt, vanilla, and cinnamon. Yes, it’s that easy and it’s a perfect side dish to serve at a July 4th picnic. I hope you all have a great holiday weekend!
KINGSMILL FOURTH OF JULY DINNER MENU SERIES
Welcome to my Kingsmill Fourth of July Dinner Menu series inspired by the fictional Fourth of July event in my two new stories, Their Forever Summer (from Summer Heatwave Anthology) and Her Reckless Outlaw (from Mending Hearts Anthology) This blog series brings the charm of small-town Kingsmill to your summer table.
Both love stories unfold in the heart of the Virginia mountains. Their Forever Summer features a Fourth of July party held near the town’s historic 18th-century mill, along the Shenandoah River. Her Reckless Outlaw takes place in the aftermath of that party. For the next few weeks, I’ll be sharing the seasonal recipes from that riverside celebration.
Watermelon Strawberry Soup
Ingredients
- 1 pint fresh strawberries washed, hulled and cut in half
- 4 cups cubed seedless watermelon
- 1/2 cup plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 4 springs fresh mint for garnish
Instructions
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Using a large blender, blend up the strawberries until smooth. Pour the strawberry mixture into a serving bowl and set aside. If the strawberry seeds bother you, you can pour the strawberry puree through sieve into the bowl.
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Using a large blender, combine the watermelon, Greek yogurt, vanilla extract and the cinnamon. Blend until smooth. Pour into the serving bowl with the strawberry puree and stir until well blended. Cover and chill for at least 4 hours. Garnish with fresh mint leaves before serving.
