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Recipe for Chilled Texas Watermelon Soup

6 pounds yellow or red seedless Texas watermelon, diced (9 cups)

2 tablespoons chopped fresh mint

1 tablespoon sugar

2 tablespoons fresh lemon juice

1 cup lightly sweet white wine (such as Riesling)

1 teaspoon finely chopped ginger

8 teaspoons crumbled feta

1/4 cup sparkling wine (or sparkling water) 

Combine 1 cup of the watermelon with mint and sugar in a bowl. Blend remaining 8 cups watermelon, lemon juice, wine, and ginger in a blender until smooth. Let sit 1/2 hour. Strain soup; divide among 8 bowls. Top each with 1/8 cup reserved watermelon and 1 teaspoon feta. Serves 8.

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About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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