Spicy Thai Watermelon With Crab

• 1 small watermelon (about 3 pounds)
• 2 ripe tomatoes
• 1 minced garlic clove
• 2 tablespoons lime juice
• Minced fresh hot chili (like Thai or serrano) (to taste)
• Fish sauce (to taste)
• A few ice cubes
• Small mound of lump crabmeat
• Fresh cilantro

1. Peel watermelon, and cut the flesh into large chunks.
2. Put them in a food processor along with tomatoes, garlic, lime juice, minced fresh hot chili (like Thai or serrano) and fish sauce (both to taste).
3. Pulse the mixture, adding a few ice cubes, one at a time, if necessary, to get the machine going.
4. Chill in the fridge.
5. After pouring the soup into bowls, top with a small mound of lump crabmeat.
6. Garnish: Fresh cilantro.

watermelon, tomatoes, garlic, lime juice, fresh hot chili, sauce, mound of lump crabmeat, fresh cilantro

Taken from cooking.nytimes.com/recipes/1014899 (may not work)