Watermelon-Strawberry Chilled Soup and Popsicles

Buying watermelon is always a kind of gamble – even with all the suggested methods for choosing a good one, once you get home and cut it – it’s always a surprise. This time I ended up with a tasty watermelon, that unfortunately was very pale in color, far from the bright, appetizing one I was hoping for. Luckily, I also bought some beautiful fresh and sweet strawberries from the farm stand, so I’ve decided to combine the two in the form of a chilled soup.

The first version I’ve made, a sweet-salty and a bit spicy soup, was served as a first course for a light lunch. The second one, a simpler and sweeter version, was served as a light dessert, for a heavier dinner. Since I made more than needed of the last, I put the remaining portion into good use by preparing tasty and refreshing popsicles from it.
All the versions were a great success, and I have no doubt I will be making them again, as the watermelon and strawberry season has just begun. These easy no-cooking dishes are just perfect for hot days, when you don’t feel like turning the oven on. Try any of these versions and enjoy.

Note:
* This type of soup is at its best when served fresh. So, keep the prepared watermelon and strawberries chilled in the fridge, and blend the soup just before serving.

First course version:
Makes: 4
Prep time: 15 minutes
Ingredients:
For the soup:
4 cups seedless watermelon, cut into medium cubes, chilled
2 cups hulled small strawberries, chilled
A handful of fresh mint leaves
1 Tbs fresh ginger, sliced
2 Tbs aged Balsamic vinegar
½ tsp freshly ground 4 pepper mix
½ tsp salt
1 Tbs honey
For serving:
½ cup goats milk Feta cheese, crumbled
4 tsp olive oil
Fresh mint leaves

1. Place all the ingredients in a large bowl. Blend with a hand blander to a smooth soup. Taste and adjust seasoning if needed.
2. Divide into soup bowls. Add the Feta cheese, olive oil and mint leaves and serve immediately.

Dessert/Popsicle version:
Makes: 4
Prep time: 15 minutes
Ingredients:
4 cups seedless watermelon, cut into medium cubes, chilled
2 cups hulled small strawberries, chilled
A handful of fresh mint leaves
Dash salt
1 tsp fresh ginger, sliced
2 Tbs sugar
2 Tbs honey
Fresh mint leaves for garnish

1. Place all the ingredients in a large bowl. Blend with a hand blander to a smooth soup. Taste and adjust seasoning if needed.
2. Divide into soup bowls, garnish with mint leaves and serve immediately.

Popsicles: Fill popsicle molds with the soup mixture. Freeze for 2-3 hours before serving.