Ingredients

• 1 cup sugar
• 1/2 cup tequila
• 3/4 cup water
• 1/4 cup triple sec
• 1 cup heavy cream
• 2 tablespoons watermelon juice
• 2 tablespoons triple sec
• 3 cups watermelon, seeded and diced
• 2 1/2 cups melon puree (approximately 3 cups watermelons, seeded, diced, pureed, and strained until smooth)
• 1 1/2 cups tequila syrup
• 1/4 cup tequila
• 1/4 cup melon juice
• 2 limes, juiced
• 4 tablespoons melon (red and yellow), diced, for garnish
• 1 tablespoon triple sec
• Zest of 1 lime blanched in tequila syrup

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Instructions

1. Make tequila syrup: Combine all syrup ingredients. Place on medium heat until sugar dissolves. Chill until cold.
2. Make triple sec whipped cream garnish: Combine whipped cream ingredients and beat to stiff peaks. Pipe rosettes on waxed paper-lined pan. Freeze.
3. Make soup: In a food processor place 3 cups of watermelon. Pour out excess juice and reserve. Puree watermelon until smooth. In a bowl combine the melon puree, the reserved juice, 1 1/2 cups tequila syrup, 1/4 cup tequila, juice of two limes and chill. In another small bowl combine 4 tablespoons diced melons for garnish, 1 tablespoon triple sec, and lime zest and chill. To serve, place whipped cream garnish in the bottom of a Kosher salt-rimmed bowl or glass. Pour 6 ounces of soup into the bowl or glass. Garnish with 1 tablespoon of the diced melons and sprinkle with salt.