Balsamic-Laced Watermelon Soup
This cold watermelon soup is always a unique crowd favorite. In Israel, it is served at Lag b’Omer picnics and cookouts. A refreshing dish of cold, fresh ingredients can reduce your internal temperature, both physical and mental, by several degrees, and a relatively small amount of nutritious ingredients can satisfy a crowd of hungry guests.
- 1/2 cup balsamic vinegar
- 8 cups chopped watermelon (about 1/2 of a very large melon)
- 10 ounces frozen strawberries, thawed
- 1 teaspoon salt
- Juice of 1 lime
- 1/4-1/2 cup sparkling water
- Reduce the vinegar in a saucepan over a low heat until it reduces to 2-3 tablespoons. It will be the consistency of syrup. Puree the watermelon and strawberries in a large bowl with an immersion blender. Mix in the reduced vinegar, salt and lime juice. Refrigerate for at least 4-6 hours for the flavors to meld. This will only get better over time and should last several days in the refrigerator. Add the sparkling water just before serving. Serve ice cold.