Chilled Watermelon Soup

This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors. A little spiciness in the form of cayenne or crushed red pepper is welcome, too, as is an extra squeeze of lime juice at the table.

Ingredients

• 7 cups diced watermelon, cut into 1-inch cubes
• Salt and pepper
• Pinch of cayenne
• 1 tablespoon red wine vinegar or sherry vinegar
• 4 tablespoons fresh lime juice, plus lime wedges for serving
• 2 cups diced honeydew melon or cantaloupe, cut into 1-inch cubes
• 2 cups diced cucumber, cut into 1-inch cubes
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons snipped chives
• Handful of small basil leaves
• Handful of small mint leaves
• Pinch of crushed red pepper (optional)
• Pinch of flaky salt such as Maldon or fleur de sel (optional)

Steps

1. Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.
2. To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. Divide mixture evenly into chilled soup bowls.
3. Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately.