Food & Cooking Recipes Dessert & Treats Recipes Sangria Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 Sangria is traditionally made with robust red table wine; for this chilled dessert soup, use a light, fruity red, such as a Beaujolais or a Valpolicella. Ingredients 3 cups 2-inch watermelon chunks (about 2 pounds with rind), seeds and rind removed ¼ cup light, fruity red wine 1 tablespoon cranberry juice Juice of 1 lime (about 2 tablespoons) 2 tablespoons sugar 1 tablespoons honey ¼ honeydew melon, rind and seeds removed and cut into ½-inch pieces (about 1 cup) ¼ cantaloupe, rind and seeds removed and cut into ½-inch pieces (about 1 cup) 1 tablespoon coarsely chopped fresh mint leaves Directions Place 2 cups of watermelon chunks in a medium bowl. Add wine, cranberry juice, lime juice, sugar, and honey; let stand 15 minutes. Cut remaining watermelon chunks into 1/2-inch pieces; set aside. Transfer watermelon-and-wine mixture to a food processor, and pulse until almost smooth, about 30 seconds. Return to bowl; add honeydew, cantaloupe, reserved watermelon, and mint leaves. Stir well, chill, and serve cold. Rate it Print