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Watermelon Soup With Floating Meringue

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“Source: Every Day with Rachael Ray Magazine (June-July 2008)”
READY IN:
20mins
SERVES:
8
YIELD:
8 bowls
UNITS:
US

Ingredients Nutrition

  • 14 cups watermelon, chunks (1-inch chunks seedless)
  • 4 cups watermelon, small balls
  • 14 cup sugar
  • 1 lemon, juice of
  • 8 meringue cookies

Directions

  1. Using a blender, working in batches, liquify the watermelon chunks only with the sugar and lemon juice.
  2. Transfer the soup into a large bowl, cover and refrigerate for at least 4 hours.
  3. To serve, pour 1 cup watermelon soup into each of 8 small bowls, divide the watermelon balls among the servings and top each with a meringue cookie.

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