Chill-down with summer chilled soups. These are always colorful because the base is fruit. For chilled Watermelon Soup, begin with the pulp (no seeds) of watermelon. Mince this in the food processor and slowly add some pomegranate juice to the desired consistency. Then, to taste, adjust the seasoning with a dash of salt and, if desired, a dash or sugar. Chill the soup thoroughly before serving and garnish with fresh mint. This technique can be utilized with cantaloupe, apricots, plums, mangos, etc. as the soup base. Mince and add a small amount of fruit juice to the desired consistency such as apricot nectar, peach nectar, or mango nectar. I like to add a dollop of condensed milk to sweeten the summer fruit soup, prior to chilling. It’s a kaleidoscope of culinary opportunities, just waiting to be explored and enjoyed by your family! © Kelly McBride Loft