Categories: Soup, raw

Ingredients

• 1 ice cold 3 lb. ripe watermelon (thump it- does it sound hollow?)
• 1 large cucumber, skinned, seeded (or 2 medium)
• 2 large celery stalks
• 1 small head romaine lettuce, trimmed, cut up
• 2 medium, dense, heirloom tomatoes, seeded, chopped
• 1-2 teaspoons minced Elephant Garlic
• Juice from 1-2 limes, according to taste
• 2 tablespoons white balsamic or rice vinegar
• 2 tablespoons fresh chopped cilantro, basil, mint or parsley
• Sea salt, to taste

Directions

1. Slice the watermelon, cut up most of it, taking out the seeds; reserve about 1 cup, diced fine. Toss the cut up watermelon into a Vita-Mix or blender. Add the cucumber, celery, lettuce, tomato, garlic. Pulse and blend the mix briefly to process it. Add the juice from one lime. Add the vinegar, chopped herbs, sea salt. Pulse till combined.

2. Taste test. Does it need more lime juice? A touch more salt or vinegar?

3. Pour into a storage container, add in the reserved diced watermelon. Cover and chill until serving. Two hours is best.

4. rves 6.

5. Karina’s Notes:

6. There are so many options in this recipe. Modify it to suit your taste buds. Add some fresh chopped seeded jalapeno if you prefer it even more spicy. Use traditional garlic if you like a stronger garlic taste. Add some traditional bell pepper if you like it chunky- red, yellow or orange peppers would be best.

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