Watermelon and Green Chili Soup

 

watermelon1

This unusual soup is often met with looks of sheer disbelief (if not suspicion) when presented on retreat. Surprisingly, watermelon makes the perfect stand-in for tomatoes to make a luscious and refreshing chilled soup. I like to add the chili right at the end so that the soup isn’t overtly spicy, but instead delivers a little kick every now and then. Slice wedges of watermelon and use a teaspoon for easy de-seeding.

4 Cups Watermelon, de-seeded and diced
1 Small Onion, quartered
2 Cloves Garlic
2 Celery stalks, finely chopped
1 Pepper, diced
1 Cucumber, peeled, seeded and diced
2 Tbsp Lime Juice
1 Tbsp Red Wine Vinegar
½ Cup Dhania, roughly chopped
1 Green Chili, chopped
Salt and Pepper to taste

Method
1. Reserve a little of all ingredients to add texture to the soup after blending, except garlic and onion.
2. Place Watermelon, Onion and Garlic in blender. Blend until smooth. Add remaining ingredients, except Chili and blend until smooth. Combine with reserved ingredients and chopped Chili. Adjust seasoning and serve or chill until needed.

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