Watermelon Soup With Floating Meringue

• 14 cups watermelon, chunks (1-inch chunks seedless)
• 4 cups watermelon, small balls
• 14 cup sugar
• 1 lemon, juice of
• 8 meringue cookies

1. Using a blender, working in batches, liquify the watermelon chunks only with the sugar and lemon juice.
2. Transfer the soup into a large bowl, cover and refrigerate for at least 4 hours.
3. To serve, pour 1 cup watermelon soup into each of 8 small bowls, divide the watermelon balls among the servings and top each with a meringue cookie.

watermelon, watermelon, sugar, lemon, meringue cookies

Taken from www.food.com/recipe/watermelon-soup-with-floating-meringue-312223 (may not work)