Strawberry-Watermelon Fruit Soup

• 3 cups cubed watermelon, seeded
• 3 cups sliced ripe strawberries
• Pinch of cinnamon
• 1 1/2 tablespoons superfine sugar
• 3/4 cup dry red wine
• 2 tablespoons finely slivered mint leaves

1. Place watermelon, half the strawberries, the cinnamon and sugar in food processor.
2. Puree mixture.
3. Transfer mixture to bowl and stir in wine.
4. Refrigerate for an hour.
5. To serve, divide the watermelon and strawberry puree among six soup bowls or large goblets.
6. Spoon the remaining sliced strawberries into the soup and scatter the mint leaves on top.
7. Serve at once.

cubed watermelon, strawberries, cinnamon, sugar, red wine, mint

Taken from cooking.nytimes.com/recipes/11442 (may not work)