![01_IMG_3855](http://s1.r29static.com/bin/entry/46d/x,80/1269088/01-img-3855.jpg)
Watermelon Summer Soup
A refreshing and replenishing spin on gazpacho.
Ingredients
5 cups watermelon, coarsely chopped
1 tbsp fresh ginger, peeled and finely chopped
1 small cucumber, peeled, seeded, and diced
1 yellow bell pepper, diced
1/2 small jalapeño chile, seeded and minced
1/2 small red onion, diced
1 tbsp extra virgin olive oil
2 tbsp fresh lime juice
1 tbsp white balsamic vinegar
Sea salt to taste
Instructions
1. Puree the watermelon and the ginger in a blender until smooth. Transfer puree to a large bowl.
![02_IMG_38661](http://s3.r29static.com/bin/entry/e0b/x,80/1269090/02-img-38661.jpg)
3 large pieces of watermelon, cut into 1-inch thick pieces
2 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
2 cups arugula
1/2 small red onion, sliced
2 oz ricotta salata (if unavailable, substitute feta)
2 tbsp fresh mint, torn
Instructions
1. Heat a medium-hot grill or grill pan. Use 1 tablespoon of the olive oil to brush the watermelon slices lightly. Grill for about 3 minutes per side, rotate slices 45 degrees halfway through each side to achieve grill marks.
![03_IMG_3871](http://s2.r29static.com/bin/entry/c43/x,80/1269089/03-img-3871.jpg)
Ingredients
2 cups watermelon, cubed
1 tbsp fresh ginger, minced
1 lime, juiced
Instructions
Combine all the ingredients in a blender. Strain if you prefer a pulp-free bev.