Watermelon Soup (Aka Summer Chili)

  1. Saute the onion, jalapeno and garlic in olive oil until soft (approximately 5 minutes).
  2. Add everything (including the cooked onion mix) other than the herbs to a food processor and puree. You might need to do this in two batches.
  3. Transfer to a saucepan, bring to a simmer and reduce by approximately one cup.
  4. 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 jalapeno to the base or keep it for your salsa.
  5. Stir in the chopped herbs, let warm a few minutes longer while you pull together the salsa and heat your bowls.
  6. Mix all the ingredients together. I leave the avocado out to place on top, separately, so that any leftovers won't spoil.
  7. 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 creme fraiche if you like.

ingredients, sweet onion, garlic, honey, ground cumin, fresh pepper, paprika, ingredients, cobs of corn, black, fresh squeezed lime juice, could, avocado, salt

Taken from food52.com/recipes/30534-watermelon-soup-aka-summer-chili (may not work)

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