Thai-Spiced Watermelon Soup

If you’re feeling adventurous, a farm crew member made a version of this soup recently and it was delicious (she shared a bit with me).  Don’t forget, we have plenty of lemongrass out at the farm which I must say is the heart of the soup’s flavor, and of course everyone should have plenty of hot peppers.

This particular recipe comes from:

5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
1 fresh lemongrass stalk
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped peeled fresh ginger
1 tablespoon finely chopped garlic
1 1/2 tablespoons mild olive oil
1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
2 tablespoons fresh lime juice, or to taste
3/4 teaspoon salt, or to taste


In a large bowl, purée the watermelon using an immersion blender.

Discard 1 or 2 outer leaves of lemongrass and trim root end. Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.

Cook lemongrass, shallot, ginger, and garlic in oil in a 2-quart heavy saucepan over moderately low heat, stirring, until aromatics are pale golden, about 5 minutes. Add the watermelon purée and simmer over moderate heat, stirring, 5 minutes. Add chile, lime juice, and salt.

Serve hot, or chill for at least two hours and serve cold.


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