Want to cool down on a hot day? If so, you’ll relish every spoonful of this fruit-filled Summer Soup. The recipe, ready in only fifteen minutes, yields six heaping bowls of seasonal delight – best served with a dollop of whipped cream on top.

Ingredients

            4 cups cubed seeded watermelon

            2 cups cubed honeydew

            2 cups fresh blueberries, divided

            1 1/2 teaspoons minced fresh ginger root

            1/2 teaspoon ground nutmeg

Directions

1. Blend the watermelon, honeydew, and about half the blueberries in a blender until smooth.
2. Add the ginger and nutmeg; blend again until incorporated.
3. Pour the soup into a bowl and stir the reserved blueberries to serve.

Recipe courtesy of allrecipes.com