Name: Cucumber-Watermelon Soup
Yield: 6
Ingredients: 1 c. pickled watermelon rind -; 1/4 c. diced red onion -; 1 tbsp. fresh cilantro leaves -; 1/2 tsp. freshly squeezed lemon juice -; 2 c. diced yellow watermelon -; 5 c. peeled, seeded, and chopped cucumbers (about 5 medium) -; 1/4 small habanero chili -; 1 tbsp. red wine vinegar -; 1 tbsp. extra-virgin olive oil -; 3/4 tsp. Sea salt -; Freshly ground white pepper -

Recipe information

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Ingredients for - Cucumber-Watermelon Soup

1. 1 c. pickled watermelon rind -

2. 1/4 c. diced red onion -

3. 1 tbsp. fresh cilantro leaves -

4. 1/2 tsp. freshly squeezed lemon juice -

5. 2 c. diced yellow watermelon -

6. 5 c. peeled, seeded, and chopped cucumbers (about 5 medium) -

7. 1/4 small habanero chili -

8. 1 tbsp. red wine vinegar -

9. 1 tbsp. extra-virgin olive oil -

10. 3/4 tsp. Sea salt -

11. Freshly ground white pepper -

How to cook deliciously - Cucumber-Watermelon Soup

1. Stage

To make salsa: Combine all the ingredients in a small bowl, toss well, cover, and refrigerate until ready to use.

2. Stage

To make soup: Place watermelon cubes in a blender and puree until smooth. Strain through a medium-mesh strainer to remove seeds, and return juice to blender. Working in batches, add cucumber and puree until smooth. Add habanero, vinegar, oil, and salt; puree. Season with white pepper to taste.

3. Stage

Chill soup if desired. To serve, top each bowl with a spoonful of salsa.