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What can I add to a cold watermelon soup to make it more savory?

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What can I add to a cold watermelon soup to make it more savory?

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GilaB | | Jun 19, 2008 08:58 PM

I've just made Mark Bittman's cold watermelon-rosemary soup (recipe here: http://www.msnbc.msn.com/id/25222700/ ), to be served at a small dinner party tomorrow evening. The soup (pureed watermelon, lime juice, rosemary-infused simple syrup, and rum) tastes great, but it's very thin, and I worry that the suggested garnish of lime zest and chunks of watermelon won't be enough to make it a decent appetizer. (Right now, with a bit more rum, it would make a great cocktail!) In the accompanying video, Bittman suggests adding feta cheese to make the soup more savory, but I keep kosher, and this will be a meat meal, so dairy (or non-kosher stuff like shellfish, pig, etc.) is out. Anybody have any suggestions?

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