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Lilly’s Table

 
 
© Lillys-Table.com Photo of Thai Watermelon Soup
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Thai Watermelon Soup

 

I love this soup. It may sound bizarre, but it is quite heavenly- spicy, sweet, with an almost mysterious allure that makes you want more and more. While I have made some very minor adaptions over the years, this recipe comes from Gourmet magazine a few years ago. If you have a spicy aversion, start with just a bit of the pepper and add more to taste.

Ingredients

  • 1 tablespoon olive oil
  • ¼ cup sweet onion , or shallot, finely chopped
  • 2 tablespoons lemongrass, minced
  • 1½ tablespoon ginger, finely minced
  • 1 tablespoon garlic, finely minced
  • 4 lbs watermelon, more or less, cut in chunks without the seeds
  • 1 serrano pepper, small, or thai chili or jalapeno
  • 2 limes, more or less to taste
  • ¾ teaspoon salt, more to taste

Serving Size: 4 People

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Preparation Instructions

Warm the olive oil in a saucepan over medium heat. Add in the minced onion, lemongrass, ginger, and garlic. Stir until they turn slightly golden, about 5 minutes.

Meanwhile, place the deseeded watermelon chunks in the blender and whirl up into smoothness.

Pour a few cups of the juice into the aromatics. Simmer for about 5 minutes. Add the minced pepper, lime juice and salt to the blender. Blend. Add the hot watermelon soup and blend more.

Strain the soup through a wire mesh sieve. Chill for a couple of hours or heat up to a simmer if you prefer your soup hot. We adore this cold and have yet to try it hot.