Serves 6

1 quart cubed watermelon, about 2 pounds
1 tablespoon minced fresh ginger
¼ cup chopped jalopeno pepper, seeds removed
½ cup lime juice
3 tablespoons organic cane sugar
½ teaspoon salt

Garnish: 6 tablespoons diced fresh mango
1 teaspoon whole cumin seed

Place all ingredients except for garnish in a blender and puree until smooth. Strain through a sieve. Place ¾ cup soup in a bowl and top with mango and cumin.

Adapted from Canyon Ranch

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