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
Ingredients
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7 cups
red seedless watermelon
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1 cup
yellow onion, small dice
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1 cup
celery, small dice
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3 tablespoons
olive oil
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4 cups
chicken stock
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2 teaspoons
Worcestershire sauce
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2 tablespoons
sherry vinegar (Spanish)
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1 tablespoon
balsamic vinegar
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8
slices of lime
Directions
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Saute the onions and celery in olive oil until translucent. Set aside.
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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.
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Add the Worcestershire sauce, balsamic vinegar and sherry and the reserved onions and celery.
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Refrigerate until very cold.
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Liquify the remaining watermelon and add to the cold ingredients and stir together.
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Serve with individual slices of lime.
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