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Thai-Style Watermelon Soup
Recipes
Thai-Style Watermelon Soup
4 servings
30 minutes total
Ingredients
  • 2 large red bell peppers
  • 1 shallot
  • 6 cloves garlic
  • 1 small fresh jalapeño pepper
  • 1 teaspoon fresh ginger
  • 1 tablespoon lemongrass paste
  • 1 lime
  • 1 teaspoon vegetable oil
  • ¼ teaspoon kosher salt
  • 1 cup water
  • 4 cups seedless watermelon chunks
  • 4 tablespoons fresh mild salsa
Steps
  1. Roughly chop bell peppers (2 cups), shallot, garlic, and jalapeño (remove seeds, if desired); place in small bowl. Grate ginger; add ginger and lemongrass to pepper mixture. Zest lime (1 teaspoon), then juice (1 tablespoon).
  2. Preheat medium saucepan on medium 1–2 minutes. Place oil, pepper mixture, and salt in pan; cook 3–4 minutes until peppers are very tender. Add water, then stir and scrape bottom of pan; remove from heat.
  3. Place watermelon and pepper mixture in blender; cover and process until smooth. Pour soup into saucepan; add lime zest and juice. Cook on low 8–10 minutes until simmering. Serve topped with salsa.

Amount per ¼ recipe serving: Calories 110, Total Fat 1.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 200mg, Total Carb 21g, Fiber 2g, Sugars 14g, Protein 2g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%