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Serves 6

The original recipe calls for blood orange juice, which lends a beautiful color to the soup. If you can find blood oranges, by all means use them.

5 cups ¾-inch cubes seedless watermelon (about 4½ pounds watermelon flesh)

1 tablespoon olive oil

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¼ cup chopped shallots

2 teaspoons minced peeled ginger

2 teaspoons minced trimmed fresh lemon grass

1 teaspoon minced Thai or Serrano chili

1 tablespoon minced garlic

1 cup fresh squeezed orange juice

2 teaspoons rice vinegar

1 teaspoons fish sauce

½ teaspoon sea salt

2 cups cooked lump crabmeat

¼ cup finely chopped green onion

3 tablespoons chopped cilantro

2 tablespoons chopped fresh mint

2 teaspoons fresh lime juice

1. In the jar of a blender, purée watermelon in batches. Transfer purée to a large bowl and set aside.

2. Heat oil in a large saucepan over medium-high heat and add the shallots, ginger, lemon grass and chili. Saute, stirring frequently, five minutes, then add garlic and saute one minute more. Transfer to blender jar along with orange juice, vinegar, fish sauce and salt. Purée until smooth. Stir into watermelon mixture. Strain soup and discard solids. Chill soup at least for one hour.

3. In a medium bowl, combine crab, green onion, cilantro, mint and lime juice. Taste for seasoning. Refrigerate until ready to serve.

4. When ready to serve, ladle soup into bowls and top with crabmeat mixture. Serve soup at room temperature or chilled.

Adapted by The Atlanta Journal-Constitution from a recipe created Margee Berry of White Salmon, Klickitat County, Wa. It was the 2010 winner at the Gilroy Garlic Festival in Gilroy, Calif.

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