- Prep Time
- 14 cups seedless or seeded 1-inch watermelon chunks plus 4 cups small watermelon balls (from about 12 pounds watermelon)
- 1/4 cup sugar
- Juice of 1 lemon
- 8 meringue cookies
Using a blender, working in batches, liquefy the watermelon chunks with the sugar and lemon juice. Transfer the soup into a large bowl, cover and refrigerate for at least 4 hours.
To serve, pour 1 cup watermelon soup into each of 8 small bowls, divide the watermelon balls among the servings and top each with a meringue cookie.