One of my clients hired me recently to come to their home and prepare an intimate dinner party for five. Their diet is gluten-free, and they wanted appetizers, dinner and dessert.
The menu I came up with was Humus on red bell peppers, bacon wrapped water chestnuts, figs with goat cheese draped in prosciutto, and watermelon soup. Entree was Grilled Horseradish crusted NY Strip steaks and grilled vegetables, for dessert was peach Melba with fresh berries.
They emailed me the next day saying, “Thank you so much for such a lovely dinner that you prepared for me and my family last evening, Chef Debi. Everyone raved about it. It was much better than going to a five-star restaurant. We really enjoyed it, and everything was so delicious.”
I wanted to share the watermelon soup recipe and show that even if you are on special diets, you still can enjoy wonderful foods. This watermelon soup is fast, easy and delicious.
- 3 cups watermelon, cut into large chunks
- 1/2 green bell pepper, quartered
- 2 tablespoons lime juice
- 1 handful fresh cilantro
- 1 green onion, trimmed
- 1/4 jalapeño pepper, seeded
- 1/2 teaspoon garlic salt
- Mint leaves and watermelon squares, for garnish
Put all items except the garnish in a blender or food processor. I like my Vitamix blender for this. Blend until smooth. If not completely smooth, strain.
Chill for 3 hours. Pour into small tea cups or shot glasses. Garnish with one mint leaf and a watermelon square on the rim of the glass.