Chilled Watermelon Soup

Seedless watermelon Purchased Feb. 2005 in Atl...
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10 cups seedless watermelon chunks 2 LBS fresh fruit, cubed (apricots, peaches, grapes, cherries, melon) 3/4 cup golden raisins 4 OZ sweet white dessert wine such as muscat 3 TBSP Greek thyme honey Mint leaves (for garnish)

Remove rinds and any small seeds from watermelon and cut into chunks.  In food processor, puree watermelon with honey and wine. Transfer to large serving bowl, stir in fruit.  Cover and refrigerate for 2-4 hours before serving. Add mint leaves as a garnish on top.

What wine would you pair with this?  Please leave your suggestions in the comments below.

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