^[1]Serves 6-8

Free of: All top allergens and gluten-free

Chef’s Note: Super light, refreshing and easy to make. Serve as a soup or as a glass of tonic between courses.

Ingredients

• 1 medium, seedless watermelon, peeled with a large knife and cubed
• ½ cup (125 mL) fresh mint, torn
• ¼ cup (60 mL) fresh lemon juice
• 2 tbsp (30 mL) fresh ginger, minced
• 2 tbsp (30 mL) sugar
• 2 cups (475 mL) apple juice
• Pinch salt and pepper

Method

1. In a large bowl, stir all ingredients together.
2. Pour into a blender in batches, pulsing mixture until smooth.
3. Strain soup through a fine sieve. Chill for at least one hour in fridge.
4. Serve soup in chilled soup bowls or glasses.

If you like this recipe, try the Avocado & Cucumber Soup ^[2] (pictured).

Recipe by Simon Clarke

First published in Allergic Living magazine.
To subscribe online, click here ^[3].

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