Watermelon Soup

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For soup

  • 1. 5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
  • 2. 1 fresh Spring Onion
  • 3. 3 tablespoons finely chopped shallot
  • 4. 1 1/2 tablespoons finely chopped peeled fresh ginger
  • 5. 1 tablespoon finely chopped garlic
  • 6. 1 1/2 tablespoons olive oil
  • 7. 1 small hot green chile such as Thai or serrano, finely chopped (including seeds)
  • 8. 2 tablespoons fresh lime juice, or to taste
  • 9. Salt as required.
  • 10. For crab:
  • 11. 10 oz jumbo lump crabmeat (2 cups)
  • 12. 1/4 cup finely chopped fresh cilantro
  • 13. 1 1/2 tablespoons mild olive oil
  • 14. Salt as required.

Preparation of Soup:

    • 1. Purée watermelon in a blender until smooth and transfer to a bowl.
    • 2. Discard 1 or 2 outer leaves of spring onion and trim root end. Thinly slice lower 5 to 6 inches of stalk.
    • 3. Cook spring onion, shallot, ginger, and garlic in oil in a saucepan over moderately low heat, stirring, until golden. Add about one third of watermelon purée and simmer over moderate heat, stirring, 5 minutes.
    • 4. Remove watermelon mixture from heat, then transfer to blender along with chili, lime juice, and salt and blend until smooth.
    • 5. Add remaining watermelon purée and blend briefly. Add salt as required. Pour soup through a sieve into a bowl, pressing on and then discarding any solids. Chill soup, uncovered, about 2 hours if serving cold, or reheat in cleaned saucepan.

To Prepare crab meat:

  • 1. Heat a pot and pour little olive oil to cook crabmeat. Toss with cilantro and salt.
    and pour chilled or hot soup over the meat.
  • 2. Instead of crabmeat, we can have with chicken – prepare the same way.

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