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Author Notes: A few years ago Freddy and I travelled to San Miguel de Allende which is located in the heart of Mexico. It is a magical place, a world heritage city, a historic colonial city filled with gorgeous gardens, stunning architecture and good restaurants. Just outside of town we had lunch in the garden of a pretty restaurant and Freddy ordered the soup which I stole from him. I tasted and tasted and made lots of notes and I think this is very similar to that memorable soup. —dymnyno
- 7 cups red seedless watermelon
- 1 cup yellow onion, small dice
- 1 cup celery, small dice
- 3 tablespoons olive oil
- 4 cups chicken stock
- 2 teaspoons Worcestershire sauce
- 2 tablespoons sherry vinegar (Spanish)
- 1 tablespoon balsamic vinegar
- 8 slices of lime
- Saute the onions and celery in olive oil until translucent. Set aside.
- Use a blender to liquify 3 cups of the watermelon with the chicken stock. If the stock is homemade, be sure to filter it to remove any chicken debris.
- Add the Worcestershire sauce, balsamic vinegar and sherry and the reserved onions and celery.
- Refrigerate until very cold.
- Liquify the remaining watermelon and add to the cold ingredients and stir together.
- Serve with individual slices of lime.
- This recipe was entered in the contest for Your Best Warm Weather Soup