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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
- 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).
- 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.
- 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%