A “P”eace offering, of sorts. I think perhaps I offended my friend. Well, not offended as much as skewed some of the facts, hence making him crazy. He needs things to be accurate and perfectly factual. I just like to tell it like I see it, even if my view is slightly skewed. So, as an offering of goodwill (and subsequent editing – well, one item at least), I used his “gifted” watermelon to make my favorite watermelon soup.
This one is “from the journals” (mine) – July, 2009. I came up with it on a trip to my brother’s place in Manzanita, Oregon where we were vacationing with my in-laws, Lois and Bill, at the time. Each of us had brought a few baby watermelons to the gathering on the coast. When life brings you watermelon (or 5), eat it with salt, then use the leftovers to make soup.
Watermelon Soup (AKA Summer Chile) Serves 6 – 8
Although this is served with a “salsa”, the salsa is actually the body of the soup. The watermelon broth is ladeled over the the salsa and they mingle nicely to become a light chili. I like to dollop a spoonful of sour cream or crème fraîche over too before serving. This soup would also be good chilled but I prefer it warm.
INGREDIENTS (for soup broth)
Olive oil for sautéing (approx 1 TB)
1 heaping cup chopped sweet onion
2 TB chopped jalapeño
2 TB chopped, peeled, garlic
1 tsp chopped, peeled, ginger
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5 heaping cups, rinds removed, sliced, seedless watermelon (juice from sitting counts too)
Juice of 1 lime (approximately 2-3 TB)
1 tsp honey (you might want to omit this if your watermelon is overly sweet)
1 tsp ground cumin (1/2 tsp if you are not a fan of cumin flavor as I am)
1/2 tsp kosher salt (+/-) to taste
Many grinds of fresh pepper (I did 20, for the record)
1/2 tsp smoked paprika
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1/4 cup (+/-) mix of fresh mint, basil, cilantro
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INGREDIENTS (for salsa)
2 cobs of corn, grilled, corn removed from cob
2 cups cooked black (or pinto) beans (I make mine from scratch which you can see here). If you are using canned beans, drain and rinse them then add some salt, cumin and chili powder to taste)
1 TB lime juice
Minced jalapeño, to taste (optional – only if you want to add some more heat. Alternatively, a little bowl could be offered to guests on the side if some like it spicy (Bill) and others are more tame (Lois))
1 avocado, peeled and diced
A sprinkle of salt and pepper to taste
PREPARE (soup broth)
Sauté the onion, jalapeño and garlic in olive oil until soft (approximately 5 minutes).
Add everything (including the cooked onion mix) other than the herbs to a food processor and purée. You might need to do this in two batches.
Transfer to a saucepan, bring to a simmer and reduce by approximately one cup.
Check for consistency and flavor. Adjust to your taste. Perhaps a little more lime juice or another pinch of salt? Like it spicy? Add more jalapeño to the base or keep it for your salsa.
Stir in the chopped herbs, let warm a few minutes longer while you pull together the salsa and heat your bowls.
PREPARE (salsa)
Mix all the ingredients together. I leave the avocado out to place on top, separately, so that any leftovers won’t spoil.
TO SERVE
In heated bowls, place a large spoonful of salsa (topped with the avocado if you haven’t. Mixed it in yet) in the center and ladle the warm soup broth over top. Garnish with sour cream or crème fraîche if you like.
For “P”, I have included a spoonful of chopped garlic, since I left “lot’s of it” out of his “loaf” burger. It was meant as a joke but before I could warn him, he had already added to soup and consumed half the bowl. I have yet to hear if it was too much (but I suspect not). This is where I would argue that minced jalapeño would be nicer than garlic.
Who’s there?
Soup.
Soup who?
Souper sorry. :o)
We told her to do it… (“P” – please keep visiting us and taking us for walks, signed “Princess” + buDdY).
This is no ordinary watermelon soup. It sounds wonderful and what a great idea serving it with a “salsa island.”
Thanks John, you are right,Mathis soup is a little special, to me.
I was a very happy (and surprised) recipient of the gesture – yummo!
First – no acts of explanation were necessary. This is the danger of communicating by text, rather than eye-to-eye. Welcome to 21st century.
Second – give me double-cream coconut pie. I will sprinkle if with chopped garlic and enjoy. Too much garlic? Such a notion does not exist.
Keep being sorry, S. I love to be on receiving end of the sentiment (or whatever this sentiment produces).
P.
Thanks P. Careful what you ask for though, garlic for dessert you may just get.
P.S. Thank you, critters!
wHeeeeee! mOr walKz for uz! And runninG off For princess. I bE Goode unca P. buDdY and gINger
Great memory of a good time (had by all) in Manzanita! To this day, every time I enter a store to see displays of watermelon I am reminded of the plethora of melons we had. July 4th just cannot exist without a watermelon – or five!
Thanks for the recipe once again. I had forgotten some of the ingredients. It really is yummy! Plus, the newly groomed pups look soooo cute, as usual.
Yes, it was a good time, over abundance of watermelon and all. Many say the cool months are the ones that provide the best food but it is July that I favor with the sweet watermelon, tomatoes and corn.
I will definitely try this one out!
Please do. Would love to hear what you think.
Reblogged this on Herb Recipes and more.. and commented:
hmm.. reading about watermelon, this sounds exciting also..watermelon (almost wrote waterlemon) soup!!
You are shameless, using the pups for apologies. Yet, it seemed to work 🙂
Wait why we’re you apologizing?
Shameless I am. Works every time (well, not every time). Apologies because my narcotic (did I say that out loud?) friend had trouble with discrepancies of facts. Okay, so he didn’t really have trouble with them but, as I said earlier, he is so easy to tease.
Were. I hate my iPad
As you saw from my text, “Goodball…” (I mean goofball). I hate auto-correct!
Interesting soup and love the knock knock joke! And those dogs are just so fabulous. Seriously.
That soup looks so good, Stacey. And of course I adore that last photo of Ginger and Buddy!!
Thanks, it is tasty. I haven’t seen any of Bailey in a while…
I am working on a couple of posts. You shall see him soon!
Yours is such an interesting recipe! I’ve heard of spicy watermelon preparations but never served this way. I’d love to try it, unfortunately over here watermelon is a treat. A US small sized is about 25USD. 5 cups? It’s a choice between foie gras and watermelon. (grin)
Nice blog, btw.
Wow, that is crazy that a watermelon costs so much. I would definitely take fois gras over a watermelon any day; you have your priorities straight.
Thanks, I like your blog too.