Watermelon Soup

1. 1

   Halve watermelon, reserve as much juice as possible while cutting (or melon balling) the fruit into bite-sized chunks.

2. 2

   mince jalapenos (core and discard seeds first if you prefer a less spicy soup) and add to juice/fruit.

3. 3

   Add champagne until soup is the desired consistency.

4. 4

   chill 2-24 hours

5. 5

   season with cayenne pepper if it's still not spicy enough.

No additional tips available.