Recipe Request: Watermelon Soup

[HatRez]

I had the best soup ever on the Zuiderdam in December. It was a chilled watermelon soup with habanero in it. It was such an interesting experience to feel the heat from the peppers but at the same time have the cool refershing feeling of the watermelon. LOVED IT.

Can anyone help? Still looking for the frozen watermelon pie recipe, too, while we're on the topic of watermelon.

Thanks!

[ASIWISH]

Here is a similar one.... if you can't find the one you need.

Watermelon Gazpacho

1 cup peeled and thinly sliced cucumbers
1/4 teaspoon kosher salt
6 cups (840g) cubed seedless watermelon
1/2 cup (125 ml) cranberry juice cocktail
1 red bell pepper, cored, seeded and finely chopped
1 medium onion, finely chopped
1 stalk celery, finely chopped
1/4 cup (35g) minced fresh Italian parsley
2 to 3 tablespoons fresh lime juice
1 tablespoon sherry vinegar
8 mint leaves for garnish

1. In a small bowl, toss the cucumbers with salt and set aside

2. In a food processor or blender, combine watermelon and cranberry juice. Pulse briefly until just blended (do not over process or the juice will become frothy and pale). Strain the mixture through a fine sieve over a noncreative bowl, pushing down on the solids to extract as much liquid as you can, leaving the pulp behind.

3. Stir in bell pepper, onion, celery, parsley, lime juice and vinegar. Cover and refrigerate for 1 hour to let flavors blend.

4. To serve, rinse cucumber and pat dry with paper towel. Divide soup among chilled soup bowls and garnish with cucumbers and mint leaves.

[SwissMyst]

If you go to Chowhound and their Recipes section and search "watermelon gazpacho" you will also find a very intriguing recipe. with a bit of a bite too. Gets some rave reviews: http://www.chow.com/recipes/10636-watermelon-gazpacho

[Crew News]

The head chef on the Zuiderdam provided a flash drive with all of his recipes to us last September, so here is the requested recipe:

HOLLAND AMERICA Pinnacle Grill MENU ITEM:
Soup – Chilled Watermelon Gazpacho

REVISION DATE: 0/03/05

Yield: Serves 8
Ingredients:

1 Cup Cucumbers, seeded, peeled and thinly sliced
¼ teaspoon Kosher Salt
6 Cups Watermelon, cubed, seedless
½ cup Cranberry Juice
1 each Red Pepper, finely chopped
1 each Celery, finely diced
¼ cup Parsley, chopped
2 tablespoons Lime Juice
1 Tablespoon Sherry Vinegar
8 each Mint Leafs, garnish

FOR SERVICE:
In a bowl toss cucumber with salt. Blend watermelon and cranberry juice (do not over blend) strain thru sieve. Stir in peppers, onion, celery, parsley, lime juice and vinegar. Cover and refrigerate for 1 hour to allow ingredients to blend their flavors.
Pat dry cucumber, ladle soup into bowls and garnish with cucumber and mint leaves.

[Krazy Kruizers]

Sounds good.

[HatRez]

Thanks for your recipes everyone... Unfortunately these are close to but not exact to what we ate. It definitely had more heat to it... I'll keep looking... Back on the Zuiderdam in September so I'll ask then.

[sail7seas]

CrewNews gave the recipe he got from Zuiderdam Chef......
Why would he give you a different one? :confused:

[IRL_Joanie]

Thanks for your recipes everyone... Unfortunately these are close to but not exact to what we ate. It definitely had more heat to it... I'll keep looking... Back on the Zuiderdam in September so I'll ask then.

The recipe Crew-News gave above was given to us (he is my hubby) by the Head Chef, Mr. Thomas Kreiger, of the Zuiderdam this past September.

The chefs sometimes play around with some of the recipes and I believe that when we had it in September it also had a bit of a "bite" to it.

My thinking is that Mr Tom added a touch of finely minced Habanero or Jalapeno to the soup.

Joanie

[cmdchiefthom]

I remember enjoying the soup in our cabana on HMC while doing the Panama Canal cruise aboard the Zuiderdam in April of '10. My wife and I quite enjoyed it. I'll try it this summer during one of our pool parties. Thanks for posting the recipes!:D

[ASIWISH]

Actually, both recipes are the same...