Serious Eats lays down a recipe for the cooling soup. It takes 10 minutes to make.
6 cups watermelon chunks, seeded
5 tomatoes, cored and quartered
1 tablespoon sweet smoked paprika
1 clove garlic, smashed
1/2 cup toasted almonds
2-3 tablespoons fresh lime juice
Chipotle adobo sauce from canned chipotles or cayenne to taste (optional)
Salt to taste
1/4 cup diced onion, soaked in water for 15 minutes
1 cucumber, seeded and diced
1. In a blender, add 2 cups of the watermelon and purée until liquid.
2. Add the remaining watermelon, tomatoes, paprika, garlic, almonds, lime juice, and chipotle sauce (start with a teaspoon). Blend until very smooth, at least 2-3 minutes. Taste and season with salt and more vinegar, if necessary.
3. Transfer soup to the refrigerator (or freezer to save time) until chilled. Garnish with onion and cucumber.
(photo by Blake Royer)