I always prefer light desserts during the summer. It gets so hot here, I try to stay away from the oven as much as possible! This soup is a great, chilled way to end a meal. The chervil gives it a touch of anise undertones, the mint helps clear your palette, and the lemon keeps it a fresh pink!

Step 1: Ingredients

Main Ingredients

4 c. cubed, seedless watermelon

2 tbsp fresh lemon juice

1 tbsp fresh mint

1 tbsp chervil

1-2 tbsp honey (depending on desired sweetness / sweetness of watermelon)

Optional Additions

If I want something with a little more substance, I add a mixture of other chopped fruits to the finished product. I like to keep it tropical with pineapple, kiwi, grapes, and oranges.

Step 2: Everything Into the Blender

Add all of your ingredients into a blender and blend until smooth.

If you're worried about seeds or seed pieces then blend your watermelon first and strain it. Then, rinse the blender (to make sure no seed pieces are lingering) - add the watermelon and the remaining ingredients, and blend again until smooth.

Make sure this is well chilled before serving - at least 1 hour, preferably 2 if you can wait.

** If you're adding any additional fruit pieces, wait until just before serving to add them, or they will get soggy and turn your soup funky colors.