Watermelon Soup (Aka Summer Chili) Recipe

Name: Watermelon Soup (Aka Summer Chili)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: INGREDIENTS (for soup); 1 cup chopped sweet onion; 2 tablespoons chopped jalapeno; 2 tablespoons chopped, peeled, garlic; 1 teaspoon chopped, peeled, ginger; 1 teaspoon honey (you might want to omit this if your watermelon is overly sweet); 1 teaspoon ground cumin (1/2 tsp if you are not a fan of cumin flavor as I am); many grinds of fresh pepper (I did 20, for the record); 1/2 teaspoon smoked paprika; 1 cup (+/-) mix of fresh mint, basil, cilantro; INGREDIENTS (for salsa); 2 cobs of corn, grilled, corn removed from cob; 2 cups cooked black (or pinto) beans (I make mine from scratch using a pressure cooker and spices added to the water. If you are using canned beans, drain and rinse them then add some salt, cumin a…; 1 tablespoon fresh squeezed lime juice; Minced jalapeno, to taste (optional - only if you want to add some more heat. Alternatively, a little bowl could be offered to guests on the side if some like it spicy and others are more tame.; 1 avocado, diced; a sprinkle of sea salt and ground fresh pepper to taste

Servings: persons

INGREDIENTS (for soup)
1 cup chopped sweet onion
2 tablespoons chopped jalapeno
2 tablespoons chopped, peeled, garlic
1 teaspoon chopped, peeled, ginger
1 teaspoon honey (you might want to omit this if your watermelon is overly sweet)
1 teaspoon ground cumin (1/2 tsp if you are not a fan of cumin flavor as I am)
many grinds of fresh pepper (I did 20, for the record)
1/2 teaspoon smoked paprika
1 cup (+/-) mix of fresh mint, basil, cilantro
INGREDIENTS (for salsa)
2 cobs of corn, grilled, corn removed from cob
2 cups cooked black (or pinto) beans (I make mine from scratch using a pressure cooker and spices added to the water. If you are using canned beans, drain and rinse them then add some salt, cumin and chili powder to taste)
1 tablespoon fresh squeezed lime juice
Minced jalapeno, to taste (optional - only if you want to add some more heat. Alternatively, a little bowl could be offered to guests on the side if some like it spicy and others are more tame.
1 avocado, diced
a sprinkle of sea salt and ground fresh pepper to taste

1
["Saute the onion, jalapeno and garlic in olive oil until soft (approximately 5 minutes).", "Add everything (including the cooked onion mix) other than the herbs to a food processor and puree. You might need to do this in two batches.", "Transfer to a saucepan, bring to a simmer and reduce by approximately one cup.", "Check for consistency and flavor. Adjust to your taste. Perhaps a little more lime juice or another pinch of salt? Like it spicy? Add more jalapeno to the base or keep it for your salsa.", "Stir in the chopped herbs, let warm a few minutes longer while you pull together the salsa and heat your bowls.", "Mix all the ingredients together. I leave the avocado out to place on top, separately, so that any leftovers won't spoil.", "To serve: In heated bowls, place a large spoonful of salsa (topped with the avocado if you haven't. Mixed it in yet) in the center and ladle the warm soup ""broth"" over top. Garnish with sour cream or creme fraiche if you like."]

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: INGREDIENTS (for soup), 1 cup chopped sweet onion, 2 tablespoons chopped jalapeno, 2 tablespoons chopped, peeled, garlic, and more.

Yes, Watermelon Soup (Aka Summer Chili) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Watermelon Soup (Aka Summer Chili)

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