Summer is a great time to experiment. Lots of fresh food coming in off the trucks from the farms, much of it local and at its peak. I tend to get a little zealous at the markets and grab everything on hand, and then regretfully come home realizing that I have no energy to actually turn on the stove in this weather. And that is when I hunt for no cook recipes and eye my immersion blender like a hunter oils its gun.
My husband is familiar with this paradigm and has learned to shrug his shoulders and let it go when I excitedly walk in the door with 15 pounds of mixed produce and no real plan. He mutters quietly to himself and even helps me clear space in the fridge, knowing that some of it will wind up in the trash but much of it will come to fruition...somehow. Today he silently but suspiciously takes inventory of my haul...watermelon, green onions, jalapeno peppers, mint, limes..."what the hell", he thinks I cannot hear him whisper. No matter, because today, I actually have a plan.
Watermelon soup my friends is refreshing and unexpected on a hot and muggy day. It is a pause that refreshes, providing necessary water, carbs, and electrolytes as well as tasty and surprising zing that hits the spot on an otherwise oppressive landscape. And best of all, it meets my TEN Hat Trick: TEN :1) minutes to cook, 2) dollars to make, and 3) servings per recipe. As an added bonus, you get to use your immersion blender or food processor, which is very satisfying if you are feeling put off or perhaps even pissed off by the endless heat and all the languid aggravation that comes with it.
Enjoy every bite.
Watermelon Soup With Chile And Lime
Adapted from Cooking for Friends
Alison Attenborough and Jamie Kimm
6 cups of seedless watermelon
1 medium jalapeno pepper, chopped and seeded
3 chopped green onions
1 lime, zested and juiced
1/2 cup fresh mint leaves
2 tbsp rice vinegar
salt and pepper to taste
- Combine all ingredients into a food processor and pulse until smooth.
- Place in a bowl and cover with a top or saran wrap. Chill in fridge for one hour.
- Serve in small bowls - this is a a refreshing but strong soup and should be enjoyed in small portions.