Spicy Watermelon Soup – Perfect For A Mexican Fiesta Party

Spicy Watermelon Soup Shots

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The completed Spicy Watermelon soup shots served as an Amuse Bouche

Just this past weekend, I decided to have a dinner party for some friends to celebrate May long weekend and the theme was May Mexican Fiesta. We had a great time – I’m very lucky to have happy, fun and outgoing friends!

I decided to make spicy watermelon soup as an appie that I tried last summer and never shared yet on this blog.

The full menu of the evening included the following items along with the soup:

  • Appies: Salsa De Chile y Queso and Chips, Spicy Watermelon Soup
  • Soft Taco Bar: BBQ Beer Braised Chicken Verde, BBQ Mexican Five Spice Halibut, Pineapple Quacamole, Roasted Tomato Salsa, Queso fresco, Roasted Corn and Pepper Salad with Queso Fresco
  • Dessert: Mexican Chocolate Ice-cream

The Verdict of Spicy Watermelon Soup? I really like this soup because it is refreshing and has the perfect amount of spice to it. It was received well by all who attended my Mexican Fiesta. I did serve a splash of tequila with the soup and as an Amuse Bouche (single soup shots). With the left-overs, later on in the evening, we used the soup as a cocktail base with ice, tequila and a splash of carbonated soda. Very versatile soup indeed!

Spicy Watermelon Soup Ingredients:

  • 8 cups coarsely chopped seeded watermelon (from a 5-lb piece, rind discarded)
  • 1 fresh lemongrass stalk
  • 4 tablespoons finely chopped shallot
  • 2 tablespoons finely chopped peeled fresh ginger
  • 1 1/2 tablespoon finely chopped garlic
  • 1 1/2 tablespoons mild olive oil
  • 1 medium hot green chile such as Serrano, finely chopped (including seeds)
  • 2 tablespoons fresh lime juice
  • 3/4 teaspoon salt
  • 1/4 cup finely chopped fresh cilantro

Spicy Watermelon Soup Instructions:

  1. Purée watermelon in a blender until smooth and transfer to a bowl. (Don’t bother washing blender yet.)
  2. Discard 1 or 2 outer leaves of lemongrass and trim root end. Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.
  3. Cook lemongrass, shallot, ginger, and garlic in oil in a 2-quart heavy saucepan over moderately low heat, stirring, until aromatics are pale golden, about 5 minutes.
  4. Add about one third of watermelon purée and simmer over moderate heat, stirring, 5 minutes.
  5. Remove watermelon mixture from heat, then transfer to blender along with chile, lime juice, and salt and blend until smooth.
  6. Add remaining watermelon purée and blend briefly. Season soup with more chile, lime juice, and salt if desired, blending if necessary.
  7. Pour soup through a sieve into a bowl, pressing on and then discarding any solids.
  8. Chill soup, uncovered, about 2 hours if serving cold.
  9. Garnish with some cilnatro.

Original soup recipe from:  http://www.epicurious.com/recipes/food/views/Thai-Spiced-Watermelon-Soup-with-Crabmeat-109630

What I changed from original soup recipe:

  • Didn’t use crab meat
  • Use more watermelon, shallot, ginger, and garlic

Soup Mistress Rating for Spicy Watermelon Soup:

Healthy (+ slimming + low sodium): (4.75/5)
Presentation: (3.75/5) 
Taste: (4.5/5)

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  3. Crock-Pot Mexican Chili Beef Soup
  4. Chicken Tortilla Soup with Homemade Goat Queso Fresco
  5. Pumpkin Coconut Soup Perfect for Thanksgiving Dinner Starter

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