Watermelon Soup with Crab
4 servings
30 minutes
Watermelon soup with crab is an amazing combination of freshness, spiciness, and seafood elegance. The origins of such an unusual dish can be traced to a desire for gastronomic experiments where juicy watermelon meets tender crab meat. This cold soup is a true find for hot summer days: it refreshes and delights with its lightness and play of flavor nuances. Lemongrass and ginger give it a refined citrus note, while chili and lime add a hint of spiciness and acidity. Crab meat sprinkled with cilantro serves as an elegant finishing touch to the dish, creating a harmonious balance of textures. This soup can be served as an exotic appetizer at dinner parties or as a light summer dish that will surprise and delight guests.
1
In a blender, turn the watermelon flesh into puree and transfer it to a bowl. Clean the lemongrass, thinly slice the lower part of the stem, and then pass it through a meat grinder.
- Watermelon pulp: 1.5 kg
- Lemon grass: 1 stem
2
In a pot over medium heat, sauté ginger, finely chopped shallots, and minced garlic in one and a half tablespoons of olive oil until golden brown for five minutes. Pour in about a third of the watermelon puree and cook, stirring, for another five minutes. Remove from heat, then blend with crushed chili pepper, adding salt and lime juice to taste.
- Ginger: 1 piece
- Shallots: 2 heads
- Garlic: 2 cloves
- Olive oil: 3 tablespoons
- Watermelon pulp: 1.5 kg
- Chili pepper: 1 piece
- Salt: to taste
- Lime juice: to taste
3
Add the remaining watermelon puree and mix well. Strain the soup through a fine sieve and refrigerate for two hours without covering.
- Watermelon pulp: 1.5 kg
4
Season the crab meat, drizzle with olive oil, and sprinkle with cilantro to taste. Divide into four portions, place each in the center of a soup plate, and pour over the prepared watermelon soup.
- Crab meat: 300 g
- Olive oil: 3 tablespoons
- Chopped cilantro (coriander): to taste
- Salt: to taste