by Therese De Grace
Growing up in Toronto my fondest memories were of barbeques in our 1 x 1 backyard with over cooked protein (Italians really aren’t barbeque experts), mushy corn and watermelon.  I loved being totally gross as a kid and spitting those seeds, the young sector of my family loved seeing the seeds projected either by fore finger and thumb or the more conventional “puff and spit.”  This marathon only went on for a minute until the adults gave us the ultimate “evil death” stare and we returned to our more conventional game of tormenting each other. 

Can you believe that twenty five years later  we have almost made these classic sugar babies extinct?  Was it really such a hassle with the seeds?  The watermelon dance was messy and beautiful, cool liquid dripping from you chin followed by the barbaric spitting……….good times.  I read just recently that money in abundance is being spent on genetically modifying watermelons into a square shape in order to minimize waste and make it more “convenient” to cut them.  Don’t get me wrong I love change and modernization but I am a sucker for the K.I.S.S. abbreviation and square watermelons are where the line is drawn for me. 

This recipe is a perfect way to use up all the extra ripe watermelon you have left over.  If you can get an organic or heirloom watermelon do it, just pick the seeds out. If by chance you swallow a seed no worries, you will not grow a watermelon in your “tummy” and explode as my uncle assured me as a child. 

Chilled Watermelon Soup With a Vodka Kiss

*When picking a watermelon either with seedless or with seeds make sure the skin is shinny and firm, if the skin is soft and slightly lumpy it is over ripe* 

You will need the following ingredients

5 cups of peeled and cubed watermelon
2 cups of maple water (1 and ¾ cups warm water
and 1/3 a cup of maple syrup mixed together)
The juice of two lemons
1/3 of a cup of cucumber puree
½ cup of ripe strawberries
Two shots of vodka
½ teaspoon of pure vanilla extract
A pinch of cayenne pepper 

Method:

In a blender puree watermelon, cucumber and strawberries until smooth and pour contents into a mixing bowl.  Add remaining ingredients and whisk thoroughly.  Allow to chill for at least four hours before serving.

Garnish:

1/3 of a cup of honeydew melon finely diced
1/3 of a cup of cantaloupe finely diced
Pinch of salt
½ teaspoon of minced mint
A few mint leaves

*Toss in a bowl and refrigerate* 

Chef’s tip:  You can freeze the remaining honeydew or cantaloupe and add them to your favourite smoothy.