Thai Watermelon Soup

Adapted from a recipe at Epicurious, this soup was the showpiece of this week’s Candle Night solstice dinner. I will be making it again, only next time I’ll try to find a Thai chili pepper to add to the mix with the lime juice.
Thai Watermelon Soup
serves 6
1 medium-sized watermelon
1 Tblsp olive oil
1 Tblsp garlic, minced
2 Tblsp ginger, minced
1 stalk lemongrass, minced
2 Tblsp green onion, minced
1 lime, juiced
1/2 tsp salt
300 gr crab meat
1/4 cup cilantro, finely chopped
Juice the watermelon. I used an oroshi grater to good effect but you could use a juicer or a food processor (take out the seeds first, though) Strain the pulp and seeds. You want to end up with about a litre of watermelon juice.
In a large pan, cook the garlic, ginger, lemon grass and onion in oil over low heat until soft and golden. Pour in a cup of the watermelon juice and allow to simmer for 5 minutes.
Pour the gingery watermelon mixture into a blender or use a handheld blender to puree the solids. Strain back into the pan.
Add the remaining watermelon juice, lime juice and salt. Chill for two hours.
Mix the crab and cilantro, seasoning with salt if desired.
Serve the soup by portining the crab into mounds in each bowl, then pouring the chilled soup around the crab.