What I Brought to the Table: Refreshing Tequila-Spiked Watermelon Soup

I was invited recently to a party at a friend’s house.

She’s a friend of a friend, who I almost feel like I’ve known longer because of her blog and because I see her from time to time on the Mommy Train, the after-the-bell train to the Loop from Oak Park.

Her blog is Marketing Mommy, so when I saw the invite to an in-home party sponsored by Sauza Tequila, I knew that there could be a post to come about the whole House Party, Inc., concept. [And here it is!]

I’m intrigued by this whole hyper-direct marketing and will be interested to learn more about whether companies are successful marketing their products by sponsoring these relatively small gatherings inside homes. [BTW, thanks Alma for scrapping the suggested drink recipe for Sauza Rita (w/light beer & high fructose corn syrup-rich frozen limeade concentrate). Your version hit the spot.]

But the big benefit for me – besides getting a chance to meet some moms who live near me and blog about subjects in my interest area – is that Marketing Mommy asked us to bring a Mexican inspired appetizer.

As I’ve mentioned this week, I’m swimming in veggies, including an overabundance of watermelon. That alone takes up a lot of fridge real estate. So when I was looking for interesting appetizers to bring, I immediately focused on this Food Network one for tequila-spiked watermelon soup.

I was dubious about the whole watermelon soup business. But, um, Alma didn’t have to twist my arm to go to a tequila-sponsored party. So let’s just say a tequila-spiked watermelon soup seemed right up my alley. In the spirit of the evening, I deviated from my regular brand purchase and opted for Sauza Silver, which was actually less expensive and tasted smooth.

Here’s the bottom line: This recipe is going onto my favorites list. It’s more of a watermelon margarita though, at least the way I liked it best.

I wasn’t a big fan of the whipped cream addition. I preferred it, as pictured, served in a pretty honey & salt-rimmed glass with mint garnish.

I’ve seen recipes almost identical to this that call for straining the watermelon puree. I think that’s unnecessary, especially because this is also served with diced watermelon. It could be even prettier if the diced watermelon was yellow or orange.

Suggestion: Serve as an alternative to a mimosa or bloody Mary for brunch.