This refreshing dessert soup should be served well-chilled, either on its own or with crisp biscuits .
1 medium-sized watermelon, halved, seeded, peeled and cut into cubes
16 fl. oz. sweet white wine
2 tablespoons soft brown sugar
1 teaspoon ground allspice
1 tablespoon grated lemon rind
8 fl. oz. sour cream
Place the watermelon, wine, sugar, allspice and lemon rind in a medium-sized saucepan. Set the pan over moderate heat and bring the liquid to the boil, stirring constantly. Reduce the heat to low and simmer the soup, uncovered, for 20 minutes.
Remove the pan from the heat. Pour the mixture through a fine wire strainer as as looks. held over a medium-sized soup tureen. Using the back of a wooden spoon, rub the melon through the strainer until only a dry pulp is left. Discard the pulp in the strainer.
Set the soup aside to cool completely, then stir in the sour cream. Chill the soup in the refrigerator for 1 hour before serving.