Kiwi and Lime Soup with Sea Salt

photo from Missouri Valley College, Marshall MO.

YIELD: 6 to 8 servings

½ seedless watermelon
2 kiwis
juice of 2 limes
¼ cup sugar
Coarse or gray salt, to taste

1. Peel the watermelon and cut into slabs, like fillets. Using the most seedless portions, cut watermelon flesh into 1½" cubes. Using a small melon baller or a demi-tasse spoon, hollow out a depression in the top to form a little cup.

2. Peel and roughly cut up the kiwis. Place the pieces in a blender or food processor with the lime juice and the sugar. Puree then strain out the seeds. Add a few seeds back to show it is kiwi.

3. Place watermelon cubes on a platter and fill the depression with the kiwi puree. Serve cold and lightly sprinkled with course salt.

Recipe and photo: Chuck Voltmer, general manager, Dining Services, Missouri Valley College, Marshall, MO