Prep time: 30 minutes

Chilling time: 1 hour

Yield: Serves 6-8

 

*In the ingredient list there are separate quantities for chopped red onion, bell pepper, cucumber, and jalapeño. The roughly chopped onion, pepper, cucumber and jalapeño will go into the blender or food processor to be puréed. The finely chopped vegetables will be added back into the soup after the rest of it has been puréed, to add more body to the soup.

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Ingredients:

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• 1 red onion, 1/2 cup roughly chopped, 1/2 cup finely chopped

• 1-2 red bell peppers, 1 cup roughly chopped, 3/4 cup finely chopped

• 1-2 peeled and seeded cucumbers, 1 cup roughly chopped, 1 cup finely chopped

• 1 jalapeño pepper, 1 Tbsp roughly chopped, 1 Tbsp finely chopped (more or less to taste)

• 1 -14 1/2 ounce can Muir Glen fire roasted tomatoes, drained OR 2 cups chopped fresh tomatoes 

• 3-4 limes juiced

• 6 to 7 cups of chopped seedless watermelon (or watermelon with seeds removed)

• 1/4 cup chopped cilantro, basil and mint

• 2 Tbsp - 1/3 cup of red wine vinegar (more or less to taste, depending on the sweetness of the watermelon and tomatoes)

• 1 Tbsp sea salt

• 1 Tbsp olive oil

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Garnish:

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• Mt. Vikos feta cheese (optional)

• Diced avocado

• Chopped fresh Cilantro

• Chopped fresh basil

• Chopped fresh mint

• Fresh micro greens of choice

• Olive oil

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Enjoy!