3 pints of strawberries
1 cup watermelon
2 tablespoons Extra Virgin Olive Oil
1/3-1/4 bottle of sweet white wine
A handful of mint
1/8-1/4 cup of heavy cream (not half-and-half)
1 pint blueberries put in the freezer
Optional: 1 cup simple sugar syrup (1 cup sugar and 1 cup water brought to a boil and allowed to chill the refrigerator).
Combine all ingredients except the blueberries in a blender and puree until smooth. Place in the refrigerator until ready to serve. When serving add the frozen blueberries to the chilled soup in place of ice cubes to drop the temperature down of the soup even more for those hot summer days. You can also use this recipe for popsicles. Instead of filling your ice tray with water, fill with the soup and place a tooth pick in the middle after chilling in the freezer for an hour.