Saturday, May 14, 2011

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.

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