- 5 Cups cubed watermelon
- 1 Cup Seeded and diced tomato
- 2 cup peeled, seeded, and diced cucumber
- ¼ cup chopped red onion
- ½ jalapeno chili, seeded and minced. If you like hot leave a few seeds
- 2 Tbsp Apple Cider Vinegar
- 1 Tsp Kosher salt.
Process watermelon, tomato, cucumber, onion, and jalapeno in a blender until smooth. Stir in last two ingredients. Cover and chill for 2 hours and serve chilled in bowls or glasses. Chilling this soup in the fridge for a few hours gives the flavors a chance to mingle. We enjoy this soup topped with a dollop of sour cream or crumbled feta, chopped cilantro or avocado.