Watermelon Soup with Crab

Soups | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Watermelon soup is delightful in any form — whether served cold or hot.

Ingredients

Crab Meat - 10.6 oz
Watermelon - 1½ kg
Olive Oil - 3 spoons
Shallot - 2 heads
Mild Chili Spice - 1 piece
Lemongrass - 1 stalk
Ginger - 1 piece
Garlic - 2 cloves
Cilantro - to taste
Lime Juice - to taste
Salt - to taste

Step by Step guide

Step 1

In a blender, puree the watermelon flesh and transfer it to a bowl. Clean the lemongrass, thinly slice the lower part of the stalk, and then pass it through a meat grinder.

Step 2

In a pot over medium heat, sauté the finely chopped ginger, shallots, and minced garlic in one and a half tablespoons of olive oil until golden, about five minutes. Pour in approximately one third of the watermelon puree and cook, stirring, for another five minutes. Remove from heat, then blend with the chopped chili pepper, adding salt and lime juice to taste.

Step 3

Add the remaining watermelon puree and mix well. Strain the soup through a fine sieve and refrigerate for two hours without covering it.

Step 4

Season the crab meat with salt, drizzle with olive oil, and sprinkle with cilantro to taste. Divide into four portions, placing each in the center of a soup bowl, and pour the prepared watermelon soup over it.