Recipe courtesy of Louis Osteen
Tequila Spiked Watermelon Soup
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 656
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 109
- Dietary Fiber
- 1
- Sugar
- 100
- Protein
- 2
- Cholesterol
- 54
- Sodium
- 32
- Total: 40 min
- Prep: 40 min
Ingredients
TEQUILA SYRUP:
1 cup sugar
1/2 cup tequila
3/4 cup water
1/4 cup triple sec
TRIPLE SEC WHIPPED CREAM:
1 cup heavy cream
2 tablespoons watermelon juice
2 tablespoons triple sec
3 cups watermelon, seeded and diced
2 1/2 cups melon puree (approximately 3 cups watermelons, seeded, diced, pureed, and strained until smooth)
1 1/2 cups tequila syrup
1/4 cup tequila
1/4 cup melon juice
2 limes, juiced
4 tablespoons melon (red and yellow), diced, for garnish
1 tablespoon triple sec
Zest of 1 lime blanched in tequila syrup
Directions
- Make tequila syrup: Combine all syrup ingredients. Place on medium heat until sugar dissolves. Chill until cold.
- Make triple sec whipped cream garnish: Combine whipped cream ingredients and beat to stiff peaks. Pipe rosettes on waxed paper-lined pan. Freeze.
- Make soup: In a food processor place 3 cups of watermelon. Pour out excess juice and reserve. Puree watermelon until smooth. In a bowl combine the melon puree, the reserved juice, 1 1/2 cups tequila syrup, 1/4 cup tequila, juice of two limes and chill. In another small bowl combine 4 tablespoons diced melons for garnish, 1 tablespoon triple sec, and lime zest and chill. To serve, place whipped cream garnish in the bottom of a Kosher salt-rimmed bowl or glass. Pour 6 ounces of soup into the bowl or glass. Garnish with 1 tablespoon of the diced melons and sprinkle with salt.