Equipment
* optional
Ingredients
Fruit Base
- 600 g watermelon, cubed and seedless
- 150 g strawberries, hulled and halved
- 100 g sweet cherries, pitted
- 100 g raspberries, fresh
Flavorings and Garnish
- 30 ml lime juice, freshly squeezed
- 2 g lime zest, finely grated
- 30 ml agave syrup
- 1 g kosher salt
- 12 fresh mint leaves
Nutrition (per serving)
Method
Prepare the fruit by cubing the watermelon, hulling the strawberries, and pitting the sweet cherries using a chef's knife and cutting board.
Combine the prepared watermelon, strawberries, raspberries, cherries, lime juice, lime zest, kosher salt, and agave syrup in a blender. Blend on high until completely smooth and homogenous.
Pour the pureed mixture through a fine mesh strainer into a large mixing bowl, using a spoon to press the liquid through. Discard the remaining seeds and pulp.
Cover the large mixing bowl tightly and refrigerate the soup for at least 2 hours, allowing the flavors to meld and the soup to chill down to around 4°C/39°F.
Ladle the thoroughly chilled soup into cold serving bowls. Garnish each portion with a few fresh mint leaves and serve immediately.
Chef's Notes
- Adding a tiny pinch of salt to fruit desserts naturally amplifies their sweetness and complexity without requiring extra refined sugar.
- For an elegant presentation, freeze some of the strained soup in ice cube trays. Add these fruit ice cubes to the bowls right before serving to keep the soup ice-cold without diluting the flavor.
- Fresh basil can be successfully substituted for mint to provide a slightly peppery, aromatic contrast to the sweet berries.
- Ensure your bowls are chilled in the freezer for 15 minutes prior to plating to extend the refreshing temperature of the soup.
Storage
Refrigerator: 3 days — Store in an airtight container. Separation is natural; stir well before serving.
Reheating: Do not reheat. Serve strictly chilled.
