Spicy Watermelon-Ginger Soup

I found out that there is something better than cooking your own dinner just the way you like it - it’s having your lovely husband cook the dinner instead! After a full day of shopping with my daughter in Charleston last Sunday, I got to sit down to a beautiful meal. The first course was this cold refreshing summer soup.  Mike served it in bowls, but it is also fun to serve it in shot glasses at a party.
 
¼ cup chopped shallots

1 tablespoon fresh ginger, finely grated or chopped

2 garlic cloves, finely chopped

2/4 teaspoon dried crushed red pepper

2 tablespoons olive oil

8 cups seeded cubed watermelon

Sea salt and pepper

2 teaspoons minced fresh basil

2 teaspoons minced fresh cilantro

1 lime, cut into wedges

Sauté the shallot, ginger, garlic, and red pepper in the olive oil in a large saucepan over medium heat until golden. Set aside.

Puree the watermelon in a food processor. (You will have to do this in two batches.) Mix the puree into the shallot-ginger mixture in the saucepan. Bring the soup to a simmer and cook until slightly thickened. Season with salt and pepper. Chill until cold. Just before serving, mix in the basil and cilantro. Serve with lime wedges.