From the Kitchen of Dr. Amy Rothenberg

watermelon soupMy friend Dennis Rosen MD, served this Watermelon Soup at a Fourth of July party and I was smitten! Delicious with some surprising flavors, and SO refreshing on a hot summer evening!!

* 8 cups fresh watermelon, cut into one inch chunks.
* 1/2-1 cup cream fraiche
(or coconut/ almond /cashew milk if there are any dietary restrictions)
* 3-4 cups coconut water or plain water
* 1-2 oz coconut vodka or liquor
(amaretto or anise according to preference!)
You can leave this ingredient out if you prefer.
* Fresh tarragon to taste (thyme/basil can work, too)

Blend all the ingredients except 2 cups of the watermelon.
Freeze 6-8 hrs.
Serve with chunks of the fresh melon mixed in.