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Watermelon Soup

Ingredients

Directions

Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 Tablespoon vinegar and 2 Tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.

To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 Tablespoons lime juice and 2 Tablespoons olive oil. Divide mixture evenly into chilled soup bowls.

Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and salt if desired. Pass lime wedges separately.