• 1 cup pickled watermelon rind , diced | Get the recipe!
• 1/4 cup diced red onion
• 1 Tbsp. fresh cilantro leaves
• 1/2 tsp. freshly squeezed lemon juice

• 2 cups diced yellow watermelon
• 5 cups peeled, seeded, and chopped cucumbers (about 5 medium)
• 1/4 to 1/2 small habanero chili , seeded and minced
• 1 Tbsp. red wine vinegar
• 1 Tbsp. extra-virgin olive oil
• 3/4 tsp. sea salt
• Freshly ground white pepper , to taste

Note: You can also buy pickled rind at Amazon.com.

To make salsa: Combine all the ingredients in a small bowl, toss well, cover, and refrigerate until ready to use.

To make soup: Place watermelon cubes in a blender and puree until smooth. Strain through a medium-mesh strainer to remove seeds, and return juice to blender. Working in batches, add cucumber and puree until smooth. Add habanero, vinegar, oil, and salt; puree. Season with white pepper to taste.

Chill soup if desired. To serve, top each bowl with a spoonful of salsa.

This recipe was adapted from Vegan Soul Kitchen, by Bryant Terry (Da Capo).