Thank you to Bebe and Ridha from Two Little Chefettes for suggesting this month’s cooking challenge. My entry is a Strawberry Watermelon Soup with Blueberries swirled with Blueberry Honey Sauce. (These recipes are from my first cookbook A Taste of Morning after which I named this blog). I serve the soup as a fruit course for special occasions or as a light summer dessert paired with a sweet wine. It is easy to make and very refreshing.

Strawberry Watermelon Soup with Blueberries

Serves 4

Except for the sugar, use chilled ingredients.

3 c. sliced fresh strawberries

2 c. seedless watermelon chunks

1/2 c. fresh orange juice

1/3 c. granulated white sugar

1 T. fresh lemon juice

1/2 c. fresh blueberries

Blueberry Honey Sauce for garnish (recipe below)

Place strawberries, watermelon, orange juice, sugar, and lemon juice in the bowl of a food processor. Pulse until fruits are puréed. Divide blueberries between four dessert bowls. Top with soup.  Swirl 1 T. Blueberry Honey Sauce through each bowl of soup, being careful not to blend it in.

Blueberry Honey Sauce

2 c. frozen blueberries

1/4 c. cold water

1/3 c. honey

1 t. fresh lemon juice

In a medium non-stick pan, bring blueberries, water and honey to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until blueberries begin to pop. Stir in lemon juice. Push berries and liquid through a sieve to remove skins. Use right away or pour into a glass jar, cover and refrigerate. (Yields about 1 cup.)