THAI-SPICED WATERMELON SOUP WITH CRABMEAT

Steps:

• Make soup:
• Purée watermelon in a blender until smooth and transfer to a bowl. (Don't wash blender.)
• Discard 1 or 2 outer leaves of lemongrass and trim root end. Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.
• Cook lemongrass, shallot, ginger, and garlic in oil in a 2-quart heavy saucepan over moderately low heat, stirring, until aromatics are pale golden, about 5 minutes. Add about one third of watermelon purée and simmer over moderate heat, stirring, 5 minutes.
• Remove watermelon mixture from heat, then transfer to blender along with chile, lime juice, and salt and blend until smooth (use caution when blending hot liquids).
• Add remaining watermelon purée and blend briefly. Season soup with more chile, lime juice, and salt if desired, blending if necessary. Pour soup through a sieve into a bowl, pressing on and then discarding any solids. Chill soup, uncovered, about 2 hours if serving cold, or reheat in cleaned saucepan.
• Prepare crab:
• Toss crabmeat with cilantro, oil, and salt.
• Divide crab among 4 soup plates, mounding in center, and pour chilled or hot soup around it.