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Watermelon Soup with Fresh Lobster

Watermelon Soup with Fresh Lobster


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This soup combines the cool sweetness of watermelon and the spice of ginger with the fresh saltiness of lobster for a flavor combination that is sure to wow guests at your next summer party. Serve as a starter before a simple grilled dinner or substitute fresh peaches for the lobster as a dessert.

See all lobster recipes.

Click here to see 9 Cool and Creative Ways to Cook with Watermelon.

Ingredients

  • 6 Cups diced seedless watermelon
  • 1 Tablespoon minced ginger
  • 1/2 Cup lime juice
  • 8 -10 mint leaves, plus more for chiffonade garnish
  • 6 Ounces fresh lobster meat
  • 4 Tablespoons olive oil
  • Juice of 1/2 lime
  • Fine sea salt and freshly ground white pepper, to taste

Gazpacho Soup with Watermelon

This spin on the classic Spanish gazpacho adds a hint of sweetness and nutrients like vitamin A and the antioxidant lycopene thanks to the addition of watermelon.

For a vegan variation, just skip the creme fraiche on top.


38 Surprising Things To Do With Watermelon

From drinks and dessert ideas to main dishes and apps, eat your summer watermelon for every course with these genius recipes.

Boozy fruit counts as a daily serving, too, right?

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Officially the cutest way to eat watermelon.

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This refreshing cocktail is like a slice of watermelon in a glass.

The ultimate summer snack has arrived.

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This simple steak-and-salad combo is classy enough for a summer dinner party.


Watermelon Gazpacho Recipe

We were having dinner at Radnor Valley Country Club a couple of weeks ago and they were serving this incredible watermelon gazpacho recipe as a starter to a prix fix meal. It was one of those perfect summer evenings.

We first went for a swim with our friends, changed and enjoyed dinner on their back patio overlooking the pool. The tables were spaced for social distancing and it was nice to be out for a meal for the first time since the pandemic. They even had live music from the Bourbon Tabernacle Band, a two person group originally from Kentucky.

What is Gazpacho?

Gazpacho is a cold soup that is thought to have originated in Andalusia, a region in southern Spain. It has influences from both Greece and Rome.

Originally, it was made with stale bread that was combined with garlic and olive oil along with water or vinegar. These ingredients most likely came from the Roman soldiers who carried them around to make soups and stews.

It was then put into a mortar and pounded smooth. Afterwords various vegetables were added to the mixture.

The spices that are used for gazpacho will depend on only on what country you are in, but what region of that country you live in. I read at one source Christopher Columbus brought gazpacho with him on his travels from Spain and brought back tomatoes, peppers and cucumbers that made their way into the soup.

Today, you’ll find it made with fruits and vegetables including watermelon. You might say gazpacho is a generic term for any cold soup with a vegetable or fruit base. I think of it as always having a tomato base.

You’ll find our favorite gazpacho recipe here.

Chef Chris Lamond’s Watermelon Gazpacho

I received this recipe from Chef Chris Lamond who is the new chef at Radnor Valley CC. He grew up and worked in Florida where this version of watermelon gazpacho is quite popular.

Chef Chris studied at the Sarasota County Technical school and was Chef de Cuisine at Plantation Golf and Country Club in Venice Florida.

So after our whole table enjoyed this starter dish, I knew I had to contact chef Chris for the recipe and he was kind enough to send it to me with a few comments below.

From Chef Chris

This watermelon gazpacho recipe came as something of a necessity in Florida where I grew up. The seemingly endless amount of excruciatingly hot days gave birth to a wonderfully refreshing gazpacho with a subtle sweetness built right in.

The most crucial aspect to this soup is the ripeness of you produce. As fruits and vegetables ripen, acidity increases as well as sweetness. Your patience and care with them will be rewarded.


Here’s What to Do With All That Watermelon

A single watermelon can yield A LOT of fruit. Deciding what to do with all of it can be just the type of conundrum that proves (once again!) that summer is the season you love the the most. We have plenty of ideas—some unexpected!—for what you can do with all that fruit. From least to most adventurous, here are six ways you can use up all that leftover watermelon.

Idea #1: Transform it into dessert.

Ramp up the watermelon’s chill factor even more with a frozen dessert. The simplest one might be this Watermelon Ice , which is made with little more than watermelon and sugar and is served as a granita. Our favorite version only requires one extra step—it’s prepared with a basil-infused simple syrup. Or, for a frozen treat with a little more smoothness and creaminess to it, try our test kitchen’s Watermelon-Strawberry Frozen Yogurt recipe instead.

Idea #2: Make it the key component in a salad.

Crunchy, water-packed melon also shines as the star of a salad, like this Mexican-inspired version with jicama, toasted pumpkin seeds, and fresh mint, cilantro and basil. If a spicy, fruity Latin melon salad is more your jam, try this rendition , which goes well with tacos. Looking for a salad with a completely different flavor profile? Try this watermelon salad with heirloom tomatoes , or this classic watermelon, mint and feta salad .

Idea #3: Make frosé!

The most Instagrammable (and on-trend) way to use up all that melon would be to make a giant batch of frosé—a.k.a. frozen rosé. We love the Watermelon Frosé recipe from How Sweet It Is . If you want to go all out, serve it inside a hollowed-out watermelon that’s been fitted with our tap kit .

Idea #4: Use it to sweeten grilled meats.

The next time you fire up the grill, pass on the barbecue sauce in favor of a fruity watermelon glaze . Here, the spicy-sweet topping—which gets its heat from hot sauce and its sweetness from watermelon and apple—is brushed onto butterflied duck (although you could use chicken instead).

Idea #5: Eat massive amounts of melon, then go pickle crazy with the rind.

Cut giant pieces of watermelon into concentric cylinders and layer them to make the world’s most refreshing cake . Then save the rind of the fruit to pickle it ! Tangy watermelon rind pickles are a standby in the South, where they’re often served wrapped in bacon as an appetizer.

Idea #6: Whip up a batch of watermelon soup.

Yep, you heard us right. If you’re feeling adventurous, trying serving this Chilled Watermelon Soup with Chile and Lime as a first course on a summer day the piquant chile and zesty lime are a fantastic way to wake up the palate.

Tell us: What do you do when you find yourself with too much watermelon?


Watermelon Soup

Yes, it&rsquos the last day of February and I&rsquom giving you a watermelon recipe because I like to go against the blog rules of only putting recipes on your site that are &ldquoin season&rdquo. To be honest, watermelon can always be in season if you freeze your Summer watermelons.

If you ever have a watermelon that you think you can&rsquot eat completely, don&rsquot let it go to waste! Just chop it up, or turn it into watermelon juice, throw in the freezer and you&rsquoll have it for months to enjoy! That way it can be Winter and you can enjoy this Hot Watermelon Soup!

(This is watermelon juice that I freeze. I just throw chunks of watermelon in the blender and then measure 2 cups into a freezer bag).


Watermelon Gazpacho Recipe

We were having dinner at Radnor Valley Country Club a couple of weeks ago and they were serving this incredible watermelon gazpacho recipe as a starter to a prix fix meal. It was one of those perfect summer evenings.

We first went for a swim with our friends, changed and enjoyed dinner on their back patio overlooking the pool. The tables were spaced for social distancing and it was nice to be out for a meal for the first time since the pandemic. They even had live music from the Bourbon Tabernacle Band, a two person group originally from Kentucky.

What is Gazpacho?

Gazpacho is a cold soup that is thought to have originated in Andalusia, a region in southern Spain. It has influences from both Greece and Rome.

Originally, it was made with stale bread that was combined with garlic and olive oil along with water or vinegar. These ingredients most likely came from the Roman soldiers who carried them around to make soups and stews.

It was then put into a mortar and pounded smooth. Afterwords various vegetables were added to the mixture.

The spices that are used for gazpacho will depend on only on what country you are in, but what region of that country you live in. I read at one source Christopher Columbus brought gazpacho with him on his travels from Spain and brought back tomatoes, peppers and cucumbers that made their way into the soup.

Today, you’ll find it made with fruits and vegetables including watermelon. You might say gazpacho is a generic term for any cold soup with a vegetable or fruit base. I think of it as always having a tomato base.

You’ll find our favorite gazpacho recipe here.

Chef Chris Lamond’s Watermelon Gazpacho

I received this recipe from Chef Chris Lamond who is the new chef at Radnor Valley CC. He grew up and worked in Florida where this version of watermelon gazpacho is quite popular.

Chef Chris studied at the Sarasota County Technical school and was Chef de Cuisine at Plantation Golf and Country Club in Venice Florida.

So after our whole table enjoyed this starter dish, I knew I had to contact chef Chris for the recipe and he was kind enough to send it to me with a few comments below.

From Chef Chris

This watermelon gazpacho recipe came as something of a necessity in Florida where I grew up. The seemingly endless amount of excruciatingly hot days gave birth to a wonderfully refreshing gazpacho with a subtle sweetness built right in.

The most crucial aspect to this soup is the ripeness of you produce. As fruits and vegetables ripen, acidity increases as well as sweetness. Your patience and care with them will be rewarded.


Watermelon Rind Soup with Ginger and Star Anise

Wasting food really irks me. But it was not until a number of years back that I had any idea that watermelon rinds could be made useful. It was when my late grandmother mentioned making pickles out of them. That notion stuck with me years later. As time went on, I thought that I would also like to try making a savoury soup with the green rinds. And the more I pondered it, the more I imagined how good a substitute watermelon rind could be for winter melon in soup.

The winter melon soup I remember from China featured star anise in the broth. So I found an authentic looking recipe to adapt and used my watermelon rinds to create a one-of-kind soup that brought back delicious memories. Even if this soup doesn’t trigger such memories for you, I think you’ll enjoy making new ones with this recipe that celebrates the resourcefulness of generations past.

The light and refreshing broth makes the soup wonderful for a low-calorie healthy lunch option to pair with a protein-rich salad or wrap. For a heartier soup, you can can add some cooked wild rice and if you are a meat-eater, lamb or pork can be stewed with the other ingredients for an even richer taste. In fact, I enjoyed the meaty version with lamb for breakfast today.


Watermelon Gazpacho Soup Recipe

This watermelon gazpacho is a perfect summer soup! So delicious and refreshing!

Watermelon gazpacho is a fun twist on a classic tomato gazpacho soup. The addition of watermelon makes this chilled soup even more summery!

This mouthwatering soup will quench your thirst and satisfy your craving for fresh deliciousness! Bursting with fresh fruit and vegetable flavors, this watermelon gazpacho tastes amazing!

Watermelon gazpacho is so nutritious, it&rsquos like a power smoothie in a soup form! It is packed with vitamins and antioxidants from all the fruits and vegetables that make up this amazing soup!

Here are the ingredients of watermelon gazpacho: watermelon, tomatoes, garlic, onion, cucumbers, jalapeno, parsley and fresh lime juice. I told you it was packed with nutrition :) So healthy and delicious!

Another awesome thing about watermelon gazpacho is that it&rsquos a no-cook recipe. You don&rsquot have to cook the gazpacho, all you need to do to make it is blend all the ingredients in a blender!

There are two advantages of this recipe being no-cook. The first advantage is that this watermelon gazpacho maintain the maximum nutrition as no vitamins are destroyed by cooking! Raw fruits and vegetables are so good for you! The second advantage is that the less cooking, the less work for you :) Also, you won&rsquot have to deal with the heat from the stove on a hot summer day!

Chill yourself with this mouthwatering watermelon gazpacho, you&rsquoll love it! You can serve gazpacho as an appetizer soup followed by another main course, or you can serve it as a light main dish with a loaf of fresh crusty bread &ndash delicious!

If you like this easy watermelon gazpacho soup, you will also love these easy recipes:

Watermelon Feta Salad &ndash sweet and savory? Bring it on! Watermelon and Feta cheese go really well together and make an epic summer salad!

Homemade Watermelon Popsicles &ndash these refreshing ice pops are filled with fresh watermelon, lime and raspberries!

Chilled Peach Soup &ndash this summer peach soup is made with fresh peaches and is so full of flavor!

Easy Peach Cobbler &ndash made with fresh sweet peaches, this is a perfect summer dessert!

Tomato Mozzarella Caprese Salad &ndash I love this tomato mozzarella basil salad! Such freshness and yum!


Reviews

This watermelon soup was delicious! We substituted Coconut Meat for Crab Meat for a vegan meat option. The Coconut Meat picked up the surrounding flavors of the dish nicely and was a match to crab in texture.

Amazing. I have used this recipe as is for years and have never had any issues with it. I have substituted other melons when watermelons were not available. Use fresh, in season melons, don't try to make it in January.

An exotic, healthy summer soup. This one isn't for everyone (because some people just don't get cold, sweeter soups). It really brought out the sweetness of the fresh crab meat.

This was a great soup with a few fixes. First, it was way too thin, so I added a mango to thicken it up and give it more complexity. I also found that I needed to add some fish sauce and a small amount of sherry vinegar to round out the flavors. Serived cold it was really refreshing on a summer day.

This soup is simply amazing. I added 2 mango's to the watermelon as a previous reviewer suggested. I also added 1 minced Serrano to the lemongrass ginger shallot mixture while sauteing, and another one when I pureed it. I did add additional lime juice and rice vinegar until I had the right taste balance. I also added diced mango and avocado to the crab with olive oil and sesame chili oil and put it in a 'tower' mold in the center of the soup bowl with lemon zest on top. End result, Fantastic.

I've made this 3x. Love it cold. Even more hot. Made it for a dinner party and it was a smash.

I had to make a few modifications. It's our first 100 degree day in Colorado, new house, and I could not find the box with the blender. But I was craving cold soup. So I made due with a rough puree with my manual food chopper. Food substitutes--No shallots, no cilantro,and ginger paste instead of fresh ginger. I modified the crab--skipping the cilantro, & instead, marinating the lump crab meat in lime juice, olive oil, salt, pepper and a dash of Cajun spices. YUM! We loved the contrast of smoky crab, acid & sweet. Kinda pulpy, but we loved it just as much. Just FYI--The soup was SPICY). Future modifications--I will definitely make this again. I think a bit of yogurt sauce or sesame oil would add a nice texture. I would lessen the chile and find my blender! Otherwise--this is a hit!

Wow, this was fantastic. The balance of the sweet watermelon, the heat of the serrano chile & bite of ginger was just great. I brought this to a "red food" dinner party and it was a definite hit. More than one person made me promise to share the recipe. This is definitely a keeper. I cannot to make it again & try some simple variations. I highly recommend this recipe.

OK, good, but not great. Couldn't even give it a delicious. I made it to recipe and unfortunately my husband was underwhelmed. Perhaps some tweaking could help. which then would require another try. we'll see.

Followed the recipe except I used about 2 teaspoons of garlic instead of a Tablespoon. It was not good. I had to force my self to take more that one bite. My husband could not finish either. It was lacking the clean refreshing flavors I love in Thai Cuisine. Pretty aweful.

I made this for Easter dinner as something different (a stretch from my normal carrot soup variations). It was a huge hit. Everyone asked for the recipe! Straining it was key, but I loved it cold and, the next day, warmed up (just to see what it was like). Will absolutely do again and again. My new summer must-go-to recipe!

Wow, rarely have I disagreed so strongly with a well reviewed recipe. I used very sweet baby watermelon and maybe that's where the problem was but I found this not only not good but nauseating.

Okay, this is ridiculous. Ridiculously good and memorable. Fresh crab and lemongrass were not available, so subbed grilled shrimp (simply cooked, with olive oil, salt and pepper) and jarred sliced kaffir lime leaves both worked beautifully. Can't imagine this hot just seems unappetizing. Also, so you know, the consistency is thin, just like watermelon juice. Have learned from serving cold soups at dinner parties (LOVE cold soups) that some people just don't "get" cold soup, period, no matter how delicious. Will follow the advice of other reviewers and serve this cold, in Asian soup spoons, as an app.

Great recipe. Made it as written. Served it as part of a Thai menu, starting with Mango Shrimp Summer rolls, then this soup, then the main course was the Grilled Salmon with Thai Curry Sauce, all from this site. I served it cold and it was so refeshing. Awesome kick and great tang when you serve with limes on the side for squirting. Will definately make again.

Not sure what the Cook from Tampa's problem was--I've fixed this soup a number of times--for a wide range of palates--from teens to SERIOUS foodies from major metros--I've yet to have anything less than a "Wow" and calls for seconds.

Easy and interesting, but no one cared for it. Had high hopes from the reviews, but wouldn't make it again.

This was really tasty. medium level of difficulty in execution. Big taste. I did use a combination of muskmelon and cantaloupe instead of watermelon, used canned crab(I admit it). otherwise followed the recipe mostly. I know this is a recipe site, but I like to thoroughly familiarize myself with the recipe, and then when I get to cooking, I don't really look at it anymore. Let your taste guide you on the seasonings, etc. Served this cold in tasting portions for a party and everybody ate it up fast! Make it spicy! Great stuff

Who would have guessed? This was an unusual recipe, so I was a little skeptical, but it was delicious. I used lemongrass from a jar, served it hot, and neglected to strain it. It was delicious, but I wish I had strained it - the texture of the aromatics was a little unpleasant. I will try it cold tomorrow. I may also splash in a little sesame oil - that sounds like a good addition.

Outrageously good. As when I first tasted this at a friend's house, none of my diners could guess the main ingredient. A bit labor-intensive, but well worth it. The first time I made it (with serrano chile) it was a bit bland. The next time, I substituted some crushed, dried chipotle chile and it gave it a nice smoky kick. This is a winner!

I've made this many times and always had good reviews and clean bowls. It's best if your guests like spicy foods, and I must confess I only serve it when I know my guests like thai food. The aromatics are essential as is the quality of the crab.

Easy, elegant, and delicious soup. Everyone wanted the recipe!

Delicious, healthy, and easy to make. Keep the seeds from the pepper--spice really adds dimension to the sweet watermelon.

Delicious, I seved it with the crab but think that would be just as good without. I also drizzled some Ginger-Cilantro Raita (yogurt sauce) on top and it looked and tasted amazing! Got great reviews.


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