- 2
Ingredients
- 2 1/2 to 2 3/4 pounds sweet watermelon flesh, seeds removed
- 1 1/2 cups ice cubes
- Generous pinch of salt
- 4 or 5 grinds of black pepper
- 2 tablespoons sugar, or to taste
- Juice of 2 large limes (about 1/2 cup), or to taste
- Grated zest of 1/2 large lime
- 1 to 2 Thai chillies, minced, with seeds removed (for less heat, use Jalapenos)
- 10 to 12 fresh basil leaves, coarsely chopped
- 1/2 medium red onion, cut into 1/8-inch dice
- 1 cup diced watermelon (cut into 1/4-inch cubes)
Preparation
Step 1
1) Cut the melon into chunks, removing any stray seeds. Trim away the rind. Put chunks in a food processor, adding the ice, salt, pepper, sugar and lime juice. Puree. Stir in grated zest. Refrigerate for at least an hour.
2) Ladle the cool soup into bowls and top each serving with chillies, basil, onion and watermelon cubes. Serve it cool but not ice-cold.
Variation: Tall Watermelon-Vodka Cooler. Convert coup into cocktails by chilling it. Fill tall glasses with ice. To each glass, add a little chili, basil and 1 ounce of vodka or gin. Pour in the melon puree and stir. Finish it with a skew of watermelon chunks and a wedge of lime. Easier still, combine all ingredients in a pitcher with ice cubes and let folks help themselves.