Minted Watermelon Soup
|Watermelon||6 Pound (To Make 5 Cups Of Puree)|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Chopped mint||3 Tablespoon|
Puree the watermelon in a food processor fitted with a steel chopping blade or pass it through a food mill.
This should be done in batches.
Transfer the puree to a large bowl and stir in the buttermilk and chopped mint.
Refrigerate the soup for at least 2 hours.
Pour the soup into the melon tureen, if desired.