1/4 one medium watermelon or baby watermelon, seeded and cubed
18 (1 inch) watermelon cubes for garnish
2 cups pineapple, cubed
1/2 cup Chardonnay
1/4 cup honey or agave (less depending on sweetness of watermelon)
leaves from 3 stems fresh basil
juice from one fresh lime
1 teaspoon fresh ginger, grated
pinch of salt to taste
6 individual watermelon candies
Mint leaves for garnish
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Instructions
In a large processor, add all ingredients, except 2 basil stems. Set to chop setting to break down the chunky fruits for 1 minute.
Stir and switch to pulse for 2 minutes. Stir and switch to liquify for an additional 2 minutes. Remove and chill for 3 hours.
In small saucers or medium bowls, place 3 watermelon cubes in each saucer and fill with soup.
Garnish with mint leaves and candy on a plate.
B’s notes: For a thicker soup, you can use plain yogurt while processing all ingredients. Also, squeeze a pinch of added lime juice once served. Watermelon candies can be crushed and added to soup once served.
