Equipment
* optional
Ingredients
Soup Base
- 800 g seedless watermelon, cubed and chilled
- 300 g ripe tomatoes, cored and roughly chopped
- 150 g cucumber, peeled and seeded
- 1 shallot, peeled
- 1 garlic, peeled
- 1 bird's eye chili, stem removed
Seasoning
- 45 ml lime juice, freshly squeezed
- 30 ml fish sauce
- 30 ml extra virgin olive oil
- salt
Topping
- 200 g lump crabmeat, picked over for shells
- 10 g fresh mint leaves, chiffonade
- 10 g fresh cilantro, rough chop
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 211 kcal
- Protein
- 14 g
- Carbohydrates
- 23 g
- Fat
- 8 g
- Fiber
- 3 g
- Sugar
- 17 g
- Sodium
- 876 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 688 mg
- Calcium
- 94 mg
- Iron
- 2.5 mg
- Magnesium
- 45 mg
- Phosphorus
- 224 mg
- Zinc
- 0.5 mg
- Vitamin A
- 116 mcg
- Vitamin C
- 37 mg
- Vitamin E
- 1.2 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.5 mg
- Folate
- 15 mcg
- Water
- 237 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the vegetables. Peel and cube the watermelon, core the tomatoes, peel and seed the cucumber, and peel the aromatics (garlic and shallot).
Combine watermelon, tomatoes, cucumber, shallot, garlic, chili, lime juice, fish sauce, and olive oil in a high-speed blender. Blend on high until completely smooth.
Taste the mixture. It should be a balance of sweet, salty, sour, and spicy. Add a pinch of salt if needed (remember the crab will add some salinity later). For a refined texture, strain through a fine-mesh sieve; otherwise, leave as is.
Transfer the soup to a sealed container and refrigerate for at least 1 hour to allow flavors to meld and the soup to chill thoroughly (aim for 4°C/40°F).
While the soup chills, gently toss the lump crabmeat in a small bowl with a squeeze of lime and a dash of olive oil. Be careful not to break up the lumps.
To serve, pour the chilled soup into bowls. Top generously with the seasoned crabmeat and garnish with fresh mint and cilantro.
Chef's Notes
- Temperature is a crucial ingredient here. Ensure the watermelon is refrigerated before you start blending to reduce the chilling time.
- Quality fish sauce (nam pla) makes a huge difference. Look for brands with few ingredients (just anchovies and salt) for the cleanest flavor.
- If you cannot find good lump crabmeat, poached shrimp or even seared scallops make excellent alternative toppings.
- For an extra elegant presentation, serve this in small glasses as an amuse-bouche shooter.
Storage
Refrigerator: 2 days — Soup may separate; stir well before serving. Store crab separately if possible.
Troubleshooting
Soup tastes flat or watery
Cause: Watermelon was not sweet enough or under-seasoned
Fix: Add a teaspoon of honey or sugar to mimic watermelon sweetness, or a splash more lime juice to brighten.
Prevention: Use ripe, in-season watermelon and taste frequently
Soup is too spicy
Cause: Chili was hotter than expected
Fix: Blend in more watermelon or a small amount of coconut milk to dampen the heat.
Prevention: Remove seeds and veins from chili before blending; add half first
Cultural Context
This dish borrows the concept of Spanish gazpacho—a raw, blended vegetable soup—and infuses it with the classic Thai flavor profile known as 'rot chat' (taste), balancing sweet, sour, salty, and spicy elements. It highlights the versatility of watermelon as a savory ingredient common in modern Asian-fusion cuisine.
