Servings: Serves 4–6
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).
From the July 2010 issue of O, The Oprah Magazine
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