Ingredients with Measurements:
- 4 cups of cubed watermelon
- 1 jalapeno pepper, seeded and chopped
- 1 small red onion, chopped
- 1 garlic clove, minced
- 1 tablespoon of olive oil
- 1 tablespoon of honey
- 1 tablespoon of lime juice
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of crumbled feta cheese
Special Equipment Needed:
- Blender or food processor
Step-by-Step Instructions:
1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until the onion is translucent.
2. Add the cubed watermelon, jalapeno pepper, honey, lime juice, salt, and black pepper to the saucepan. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes until the watermelon is soft.
4. Remove the saucepan from the heat and let it cool for a few minutes.
5. Using a blender or food processor, puree the soup until it is smooth.
6. Return the soup to the saucepan and heat it over low heat until it is warmed through.
7. Serve the soup in bowls and garnish with chopped cilantro and crumbled feta cheese.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Simmer on medium heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 16g
Protein: 3g
Fiber: 1g
Sodium: 350mg
Substitutions for ingredients:
- If you don't have fresh cilantro, you can use parsley instead.
- If you don't have feta cheese, you can use goat cheese or queso fresco.
Variations:
- For a creamier soup, add a can of coconut milk to the mixture before blending.
- For a sweeter soup, add more honey or a splash of orange juice.
- For a milder soup, use a bell pepper instead of a jalapeno pepper.
Tips and Tricks:
- Make sure to remove the seeds from the jalapeno pepper to reduce the heat level.
- You can make this soup ahead of time and store it in the refrigerator for up to 3 days.
- If you want a chilled soup, let the soup cool to room temperature and then refrigerate it for a few hours before serving.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a saucepan over low heat until warmed through.
Presentation Ideas:
Serve the soup in a clear glass bowl to show off the vibrant color of the watermelon.
Garnishes:
Chopped cilantro and crumbled feta cheese
Pairings:
- Grilled chicken or shrimp
- A side salad with mixed greens and a citrus vinaigrette
Suggested Side Dishes:
- Grilled corn on the cob
- Garlic bread
Troubleshooting Advice:
- If the soup is too spicy, add more honey or a splash of cream to balance out the heat.
- If the soup is too thick, add a little bit of water or chicken broth to thin it out.
Food Safety Advice:
- Make sure to wash the watermelon and jalapeno pepper before using them in the recipe.
- Store the soup in the refrigerator at a safe temperature (below 40°F).
Food History:
Watermelon soup is a popular dish in many countries, including Spain and Mexico. It is often served as a refreshing summer soup.
Flavor Profiles:
This soup is sweet and spicy, with a hint of tanginess from the lime juice.
Serving Suggestions:
Serve the soup as a light lunch or as a starter for a summer dinner party.
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Taste: Spicy, Tangy, Sweet, Sour, Refreshing