The Raw Truth

Watermelon Soup

A few years ago someone taught me a new technique for testing the ripeness of a watermelon: Set the watermelon on a table as it would sit on

the ground. Take a dry straw from a broom, or a piece of hay, and lay it across the watermelon crosswise. The piece of straw will turn on its own

toward the length of the watermelon. The more it turns, the riper the watermelon.

SERVES 2 TO 4

8 cups peeled, chopped, and seeded watermelon, juices reserved

Juice of 1 lime

Filtered water, as needed

Place the watermelon in a sealable plastic container or plastic bag and place in the freezer for about 3 hours, or until very cold but not frozen.
Transfer the watermelon to a blender, add the lime juice and the reserved watermelon juice, and blend until thin but still chunky. If needed, add
water, ¼ cup at a time, until the thin and coarse consistency is reached. Transfer to a pitcher and freeze until well chilled, about 1 hour. Pour into
bowls and serve.