This is my wife’s summery cold water melon soup. When we buy a whole water melon, even a miniature variety, two of us cannot possibly finish it before it goes bad. We eat some but what we can not eat, my wife often makes into a cold soup. This is a very refreshing soup and perfect for the hot muggy dog days of summer we are having.
We added wasabi cream swirls to the soup for a Japanese touch.
This is the easiest soup you could possibly make but you have to have a sweet and ripe water melon. We used a seedless melon but you could use seeded ones but you have to remove all the seeds. I usually remove the meat of the fruit from the rind and cut it into small cubes for the sake of convenience.
My wife just put the cubes of watermelon into a large stainless steel bowl and added butter milk* (enough but the amount is arbitrary) and blended it using an emersion blender. She also added the juice from half of a lemon. That is about it. It makes a nice pastel pink color.
*Butter milk: I am not sure you can get buttermilk in Japan. I have never seen it but I lived there a very long time ago. Traditional buttermilk is a by-product of churning butter and cream from whole milk. The whey left after churning butter from milk is let to ferment and becomes “buttermilk”. The kind we can get at the grocery store, however, is “cultured” buttermilk in which a type of lactobacillus is added to milk to make it ferment. My wife actually drinks buttermilk and says she can identify the flavor of different brands. Me, I cannot touch the stuff (too acidic and strange tasting). It tastes awful to me but I love this soup.
Wasabi cream sauce: My wife originally concocted this; it is a mixture of grated wasabi (from a tube), crème fraise and milk. Again, I never measure the amount but I aim for a nice saucy consistency and subtle but good amount of wasabi zing.
After I put the soup in a soup dish, I drizzled the wasabi cream sauce in circular motion and garnish it with chopped chives but if you have, fresh mint that would be better.
This is a such a wonderful cold sop for hot summer. Somehow the butter milk disappears cuts the sweetness of the watermelon and just adds a depth to the soup. The wasabi cream adds a zing to the refreshing taste.