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Chilled Watermelon Soup in a Minted Ice Bowl

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Chilled Watermelon Soup in a Minted Ice Bowl
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Makes: 1 servings adjust



Step 1

ICE BOWL: Bring large pot of salted water to a rolling boil. Have ice bath and strainer on hand


  • 1 bunch Mint, stemmed

Step 2

Drop in mint leaves and boil for 1 minute. Strain, then transfer to ice bath Once chilled, put mint and one cup of water in a blender and puree.


  • 2 large Plastic Bowl, one, two inches smaller than the other

Step 3

Into the largest bowl, pour in mint purée carefully through strainer. Add remaining water to the bowl until it is 1/2 full. Place smaller bowl in center and weigh down – but not too much – watch that you have a thick enough bottom. Tightly wrap with plastic wrap so that the smaller bowl sits in the center of the larger bowl, and freeze over-night.

Step 4

To remove ice bowl from plastic bowls, gently run under warm water. Sprinkle sugar on serving plate to prevent slipping and rest bowl on top


  • 4 ounces Ice Wine, optional
  • 2 tablespoons Lime Juice, freshly squeezed
  • 3 tablespoons Fresh Ginger, grated
  • 1 medium Seedless Watermelon, rind, discarded, cut into chunks
  • 12 cups Water
  • Salt
  • 1 ounce Orange Blossom Water, optional
  • 1 cup Sugar

Step 5

Chilled Watermelon Soup Puree all ingredients in food processor. Strain through a fine mesh strainer. Discard solids. Serve in ice bowl
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