INGREDIENTS
5 cups seeded watermelon, coarsely chopped (from a 4-lb piece, rind discarded)
1 fresh lemongrass stalk
3 tbsp shallot, finely chopped
1 1/2 tbsp peeled fresh ginger, finely chopped
1 tbsp garlic, finely chopped
1 1/2 tbsp olive oil
1 small hot green chili, such as Thai or Serrano, finely chopped (including seeds)
2 tbsp fresh lime juice, or to taste
3/4 tsp salt, or to taste

Great for spicing up dinner parties or pair with salad for a yummy lunch.

Purée the watermelon in a blender until smooth, and transfer the liquid to a bowl. Discard 1 or 2 outer leaves of lemongrass, smash it and trim root end. Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.

Cook lemongrass, shallot, ginger, and garlic in oil in a 2-quart heavy saucepan over moderately low heat, stirring, until aromatics are pale golden, about 5 minutes. Add about one third of watermelon purée and simmer over moderate heat, stirring, for approximately 5 minutes.

Remove watermelon mixture from heat, then transfer to blender along with chile, lime juice, and salt and blend until smooth (use caution when blending hot liquids).

Add remaining watermelon purée and blend briefly. Season soup with more chile, lime juice, and salt if desired. Pour soup through a sieve into a bowl, pressing on and then discarding any solids. Chill soup, uncovered, about 2 hours if serving cold, or reheat in cleaned saucepan.