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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chilled Watermelon Soup with Chile and Lime

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Chilled Watermelon Soup with Chile and Lime  Empty Chilled Watermelon Soup with Chile and Lime

    Post by Lobo Mon 06 Feb 2017, 11:02 pm

    Chilled Watermelon Soup with Chile and Lime  Img88l
    Chilled Watermelon Soup with Chile and Lime


    Prep Time: 30 minutes
    Cook Time: 0 minutes
    Servings: 4
    Cooling watermelon meets piquant jalapeño chile and zesty lime in this refreshing soup. Serve as a first course on a hot summer day.



    Ingredients:


    • 4 cups seedless watermelon chunks

    • 1 large jalapeño chile

    • 3 green onions, thinly sliced
    • Grated zest and juice of 1 lime
    • 1/2 cup packed fresh mint leaves, plus more for garnish

    • 2 Tbs. rice vinegar

    • Sea salt and freshly ground pepper, to taste

    Directions:

    Using a sharp knife, finely dice 1/4 cup of the watermelon and set aside for the garnish. Cut 8 thin slices from the chile and set aside for the garnish. Seed and finely dice the rest of the chile.

    In a large bowl, combine the remaining watermelon, the diced chile, two-thirds of the green onions, the lime zest, lime juice, the 1/2 cup mint leaves and the vinegar. Stir to combine.

    Working in batches, transfer the soup to a blender and puree until smooth. Season with salt and pepper. Transfer the soup to a covered container and refrigerate until cold, at least 1 hour. Ladle the soup into chilled bowls. Garnish with the reserved diced watermelon and chile slices, the remaining green onions and a few mint leaves and serve. Serves 4.

    Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).

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