1. Chop the watermelon into cubes. The tomatoes I cut one up in a find dice and put in a small measuring cup. This will be for the chunks that go into the soup. The rest I put in a large stainless bowl to get ready to puree. I did the same with the cucumber cutting about 1 / 4 of the cucumber for the small chunks and the rest with the puree bowl. The jalapeno I chopped fine with chunks as well as the green onion. The basil I cut chiffonade and place in a small bowl and the limes ready to squeeze.
2. Puree the ingredients
Put the puree back in the stainless bowl. |
Now do the same with the watermelon |
Then add to the stainless bowl. |
Next add the small chunks to the bowl and blend
Add the Lime juice to the mix. I liked about 3 limes but you can do this to taste. Also add some salt, the basil strips and some red pepper sauce if you like it spicy.
Lemons are a good substitute.
Chill for several hours and serve. Some vegetable spears like cucumber, green onion make a nice presentation.
