Watermelon Soup with Crab
Soups • European
Description
Watermelon soup is delightful in any form — whether served cold or hot.
Ingredients
- Crab Meat 10 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.
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