Cold Spicy Thai Watermelon Soup
5 cups chopped watermelon
1 stalk finely chopped lemongrass -- or 1 Tblsp grated lemon zest (which is what I did)
3 Tablespoons finely chopped onion (or shallot if you have it)
1.5 Tablespoon fresh grated or finely chopped ginger
1 small green chile (with or without seeds) finely chopped (I used half a jalapeno)
1 Tablespoon garlic finely chopped
2 Tablespoons fresh lime juice (at least)
Salt to taste
1) Puree watermelon, using a hand held blender is fine.
2) Cook lemongrass (or lemon zest) with onion, ginger & garlic for about 5 minutes medium low heat. Add about 2 cups of the watermelon and simmer 5 more minutes.
3) Blend the chili and lime juice in a big bowl, and add the hot mixture to it.
4) Add the rest of the watermelon puree, and pour it through a sieve it there are lumps in it -- otherwise you can just blend lightly with the hand blender.
ADDITIONS: We had leftover tiny bits of sauteed spicy tofu from the night before that were perfect as a decorative central chewiness to stir in. Easy to make with little cubes of tofu, saute in a bit of Bragg Liquid Amino and a squirt of Sriracha with added garlic bits. You could definitely use crunchy bits of onion or garlic, a dab of coconut yogurt, chopped chives and mango or ANYTHING that pleases you, including mint leaves.