This refreshing, summery soup is packed with flavour and only takes ten minutes to prepare. You can make it as mild or as spicy as you prefer; just be sure not to overwhelm the watermelon’s bright, fresh taste. It’s nice to serve in clear glasses or bowls to show off the soup’s gorgeous colour.
- 2 tablespoons (30 mL) finely chopped gingerroot
- 3 tablespoons (45 mL) finely chopped shallot
- 2 cloves garlic, minced
- 2 tablespoons (30 mL) olive oil
- 5 cups (1.25 L) coarsely chopped seedless watermelon
- 2 tablespoons fresh lime juice, or to taste
- ¼ teaspoon (1.25 mL) hot sauce (or more, to taste)
- ½ teaspoon (2.5 mL) salt
- 1 tablespoon chopped mint leaves, for garnish
- Put olive oil in a small saucepan, over medium heat.
- Add ginger, shallot and garlic and cook, stirring often, for three minutes or until slightly softened.
- Put chopped watermelon in a blender (or a large bowl, if using an immersion/stick blender) and add cooked seasonings.
- Puree until smooth.
- Add lime juice, hot sauce and salt. Taste and adjust seasonings to your preference.
- Serve immediately, garnished with a sprinkling of chopped mint, or chill and serve within 2 days.
Makes 4 servings.