Kiwi and Lime Soup with Sea Salt
- 1/2 seedless watermelon
- 2 kiwis
- 2 limes
- 1/4 cup sugar
- Coarse or gray salt, to taste
Peel the watermelon and cut into slabs, like fillets. Using the most seedless portions, cut watermelon flesh into 1 1/2-inch cubes. Using a small melon baler or a demi-tasse spoon, hollow out a depression in the top to form a little cup.
Peel and roughly cut up the kiwis. Place the pieces in a blender or food processor with the lime juice and the sugar. Puree then strain out the seeds. Add a few seeds back to show it is kiwi. Place watermelon cubes on a platter and fill the depression with the kiwi puree. Serve cold and lightly sprinkled with course salt, and eat with your fingers!
Recipe courtesy Gale Gand
Recipe courtesy of Emeril Lagasse