Ingredients
1 c. pickled watermelon rind
1/4 c. diced red onion
1 tbsp. fresh cilantro leaves
1/2 tsp. freshly squeezed lemon juice
2 c. diced yellow watermelon
5 c. peeled, seeded, and chopped cucumbers (about 5 medium)
1/4 small habanero chili
1 tbsp. red wine vinegar
1 tbsp. extra-virgin olive oil
3/4 tsp. Sea salt
freshly ground white pepper
Preparation
Step 1To make salsa: Combine all the ingredients in a small bowl, toss well, cover, and refrigerate until ready to use.Step 2To make soup: Place watermelon cubes in a blender and puree until smooth. Strain through a medium-mesh strainer to remove seeds, and return juice to blender. Working in batches, add cucumber and puree until smooth. Add habanero, vinegar, oil, and salt; puree. Season with white pepper to taste.Step 3Chill soup if desired. To serve, top each bowl with a spoonful of salsa.
