Summer soup that can be served cold or hot
Prepare Soup
Puree watermelon in blender or food processor until smooth. Transfer to bowl.
In a saucepan heat oil over low-medium heat, add lemongrass, shallots, ginger and garlic stirring until have blended, 3-5 minutes.
Add about 1/3 or watermelon puree and simmer over medium heat, stirring about 5 minutes
Transfer to blender and add chile, lemon juice, lime zest and salt to taste. Blend until smooth, add remaining watermelon puree.
For cold soup chill uncovered about 2 hours in refrigerator, or 20-30 minutes in freezer.
For hot, reheat in a clean saucepan.
Prepare Crab
Mix crab-meat, cilantro and oil.
Divide crab into center of 2 soup plates creating a small mound. Pour soup around mound, add optional avocado slices and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 141 | ||
Calories from Fat: 50 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 44.1mg | 14 % | |
Sodium 2041.5mg | 70 % | |
Potassium 244.7mg | 6 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.1g | ||
Protein 19.5g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 141
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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