Watermelon, Cucumber & Mint Soup

1. 1

   1. Finely dice 1/4 cup of watermelon and set aside for garnish. Thinly slice the hot chili and set aside 12 pieces for garnish. Reserve some thinly sliced mint for garnish as well.

2. 2

   2. Using a large bowl, add in the remaining large watermelon chunks, remaining sliced chili, green onion, cucumber, lime juice and zest, mint, vinegar and olive oil. Stir.

3. 3

   3. Transfer the bowl in batches to a blender and puree until smooth. Push through a fine sieve into another large bowl and season with salt and pepper. Place in the refrigerator for an hour, or until chilled.

4. 4

   4. Ladle into four bowls and garnish with watermelon, chili and mint. Serve.

* Per serving · 4 servings · Values may vary.

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