Watermelon Soup

Ingredients

• 7 cups diced watermelon, cut into 1-inch cubes
• Salt and pepper, to taste
• Pinch of cayenne, to taste
• 1 Tablespoon red wine vinegar or sherry vinegar
• 4 Tablespoons fresh lime juice, plus lime wedges for serving
• 2 cups diced honeydew melon or cantaloupe, cut into 1-inch cubes
• 2 cups diced cucumber, cut into 1-inch cubes
• 2 Tablespoons extra-virgin olive oil
• 2 Tablespoons snipped chives
• Handful of small basil leaves
• Handful of small mint leaves
• Pinch of crushed red pepper (optional)
• Pinch of salt (optional)

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.