Publix Aprons

Thai Watermelon Soup

Thai Watermelon Soup
Total Time:
30 minutes


2 cups red bell pepper, chopped
1 shallot, chopped
6 cloves fresh garlic, chopped
1 small fresh jalapeño, chopped
1 teaspoon fresh ginger, grated
1 tablespoon lemongrass paste
1 lime, for zest/juice
1 teaspoon vegetable oil
1/4 teaspoon kosher salt
1 cup water
4 cups seedless watermelon chunks
4 tablespoons fresh mild salsa


  1. Roughly chop bell pepper, shallot, garlic, and jalapeño (remove seeds, if desired); place in small bowl. Grate ginger; add ginger and lemongrass to pepper mixture. Zest/grate lime peel (no white; 1 teaspoon) and squeeze for juice (1 tablespoon).
  2. Preheat medium saucepan on medium 1–2 minutes. Place oil, pepper mixture, and salt in pan; cook 3–4 minutes or until peppers are very tender. Add water, then stir and scrape bottom of pan; remove from heat.
  3. Place watermelon and pepper mixture in blender; cover and process until smooth. Pour soup into saucepan; add zest and juice. Cook on low 8–10 minutes, or until simmering. Serve topped with salsa.

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Nutritional Information

CALORIES (per 1/4 recipe) 110kcal; FAT 1.50g; SAT FAT 0.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 200mg; CARB 21g; FIBER 2.00g; SUGARS 14g; PROTEIN 2g; CALC 4%; VIT A 60%; VIT C 240%; IRON 4%

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