Name: Thai-Spiced Watermelon Soup With Crabmeat
Yield: Makes 4 first-course servings
Ingredients: 5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded); 1 fresh lemongrass stalk*; 3 tablespoons finely chopped shallot; 1 1/2 tablespoons finely chopped peeled fresh ginger; 1 tablespoon finely chopped garlic; 1 1/2 tablespoons mild olive oil; 1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste; 2 tablespoons fresh lime juice, or to taste; 3/4 teaspoon salt, or to taste; 10 oz jumbo lump crabmeat (2 cups), picked over; 1/4 cup finely chopped fresh cilantro; 1 1/2 tablespoons mild olive oil; 1/4 teaspoon salt, or to taste; Accompaniment: lime wedges

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Photo by Gentl & Hyers

This light, spicy soup is delicious hot or chilled. The sautéed aromatics turn the broth a rich red-orange, more reminiscent of tomato than watermelon. See if your guests can guess the main ingredient.

Active time: 1 hr Start to finish: 1 hr (3 hr if serving chilled)

Cooks' notes:

• Soup can be made 1 day ahead and chilled. Cover after 2 hours of chilling. • Crabmeat can be picked over 1 day ahead and crab mixture can be prepared 1 hour before serving. Chill, covered. *Available at Asian markets and some supermarkets.

Recipe notes

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Recipe notes

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