Recipes for Week of July 24, 2007

Chilled Watermelon-Cucumber soup

In the summer few things are more refreshing than sweet, juicy watermelon and cool, crunchy cucumber -- two plants that belong to the same botanical family.

1 small seedless watermelon, approx. 1 pound
2 seedless cucumbers, peeled and chopped into one-inch pieces
1/2 clove garlic, minced
1 piri-piri chile, minced (available at Fairway)
Juice of half a lemon
2 tablespoons olive oil
salt and white pepper to taste

Cut watermelon into large chunks and remove rind. In a high-speed mixer, blender, or food processor, combine first six ingrediants and blend until smooth. Season to taste. Garnish with a slice of grilled melon.