Watermelon Jalapeno And Lemon Soup Recipes

WATERMELON SOUP

Steps:

• Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate 2 hours before serving.

WATERMELON JALAPENO LEMONADE

Steps:

• In batches, combine 12 cups water, the lemon juice, sugar, jalapeno, watermelon and mint, if using, in a blender. Blend to a puree.
• Allow the puree to steep for 10 minutes before straining it through a fine mesh sieve. Chill well.
• Serve chilled, with ice and a lemon slice floating at the top.

WATERMELON, JALAPENO, AND LEMON SOUP

Steps:

• Cut watermelon into large chunks (you should have 6 cups). Puree half the watermelon, lemon juice, and salt in a blender until combined. Cut ribs and remove seeds from chiles, and cut into 1-inch pieces. Add to blender with remaining watermelon; pulse until chunky, 2 or 3 times. Refrigerate until cold, about 1 hour. Stir well, and garnish with thinly sliced jalapeno if desired before serving.

JULIA'S WATERMELON GAZPACHO

Steps:

• Reserve 20 small pieces of watermelon for garnish. Working in batches, place the remaining watermelon, the cucumbers, red bell peppers, onion, jalapeno pepper, lemon juice, olive oil, 3 tablespoons of fresh mint, the ginger, honey, and pineapple juice into a blender, and blend for about 30 seconds per batch. The mixture should be well blended but retain some texture. Pour into a large pitcher or bowl, and refrigerate 1 hour. Serve in bowls, and garnish each bowl with a couple of chunks of the retained watermelon and 2 small mint leaves.

WATERMELON SALAD WITH JALAPENO AND LIME

Steps:

• Whisk together lime juice, oil and lime zest. Set aside.
• Place frozen watermelon cubes in single layer in large shallow dish. Pour lime juice mixture over watermelon, and gently toss to combine. Cover, and refrigerate until ready to serve.
• Place 5 jalapeño rings each in 4 shallow serving bowls. Mound 1/2 cup watermelon in center of each bowl. Divide marinade among bowls. Sprinkle with basil, sesame seeds and salt, and serve.