• 6 cups peeled seeded chopped watermelon
• 1 cup finely chopped watermelon, set aside
• 1/2 cup pure cranberry juice
• 1 cup peeled, seeded and diced cucumber
• 1 cup diced celery (about 2 stalks)
• 3/4 cup red bell pepper, diced (about 1 pepper)
• 1/4 cup red onion, diced
• 2 tbsp fresh mint, rinsed well and minced
• 1/4 cup Italian flat leaf parsley, minced
• 1 freshly squeezed lemon (juice only)
• 1 1/2 tbsp apple cider vinegar
• 1 tbsp jalapeño pepper, minced

Combine the 6 cups of watermelon with the cranberry juice in a blender and purée until mixture is smooth. Pass through a fine sieve into a large bowl or storage container, discarding pulp. Add the remaining ingredients, including the finely chopped watermelon to the strained liquid and stir to combine. Cover and refrigerate until the soup is well chilled, at least 1 hour. Serve or store in fridge for up to 1 day. Makes 6 servings. Serve with a whole wheat tortilla that has some creamy goat cheese spread on it and rolled up.