Okay, I thought this was a truly weird concept, but I was feeling adventurous while we were out to dinner one night (at Picco, in Boston), and had their melon soup. It was delicious – so shortly thereafter, I found a similar recipe online at yummly.com and adapted it:

Ingredients:

• 3 lbs watermelon (seedless, diced, about 5 c)
• 1 cucumber (peeled, seeded, diced, about 1 c)
• 2 bell peppers (seeded, diced, about 1 c)
• 1 jalapeño (seeded, minced)
• 1/2 a red onion (diced, about 1 c)
• 1/4 c fresh mint (chopped finely)
• optional: 1/4 c fresh basil (chopped finely)
• 3 tbsp fresh lime juice
• 2 tbsp red wine vinegar
• 1/4 tsp salt
• optional garnish: dollops of creme fraiche or plain yogurt

Directions:

Puree 4 cups of the watermelon until smooth. In a large bowl, combine watermelon puree, the 1 remaining cup of diced watermelon and everything else except for the garnish. Cover and refrigerate until cold, 1-4 hours. When ready to serve, divide among bowls and optionally add the creme fraiche or yogurt.

4ish servings