Here’s the recipe:

• 12 cups watermelon chunks
• 2 cups water
• 3 tablespoons sliced lemongrass
• 2 tablespoons minced ginger
• 1 tablespoon minced garlic
• 6 tablespoons minced shallot
• 1 tablespoon sesame oil (not toasted)
• 1/8 to 1/4 teaspoon sea salt (or your favorite mineral-dense natural salt)
• A bit if Thai or Serrano pepper to taste WEAR GLOVES & GOGGLES when handling spicy chili capsicums! (On the Scoville scale Thai peppers rate three peppers while Serranos are two, but I think they both very pungent so I add tidbits at a time. The seeds and ribs are the spiciest parts. The heat will mellow a bit after a few hours of refrigeration.)
• 4 to 6 tablespoons lime juice
• Maple syrup (to adjust sweetness if necessary)
• Mint leaves (for garnish)
• Lime slice (for garnish)

In your favorite serious blender, (Mine’s a Blendtec.), puree the watermelon and water. You might need to do this in two batches. Heat the sesame oil in a 4-cup saucepan or skillet. Add the lemongrass, ginger, garlic, and shallot. Sauté for 2 minutes. Add 2 cups of the watermelon puree and simmer the mixture for 3 minutes. Cool the mixture to room temperature and then add it to the blender with 4 cups of the watermelon puree, salt, your chili(s) of choice, and 4 tablespoons of lime juice (the juice of 2 limes). Hyper-blend and taste for seasonings. Add maple syrup, 1 teaspoon at a time, if needed. And more lime juice and chili if needed. Hyper-blend again and mix all the ingredients in a large vessel (pitcher, jar, water jug). Refrigerate for 4 to 8 hours.

Garnish with a mint leave and a slice of lime. Are your diners serious hotheads who LOVE chilis? Serve some minced ones on the side.

ServSafe says this will last safely for 7 days, but I prefer consuming within 3 days to enjoy the brightness of this soup.

After 3 days, do you have a BUNCH left? Make ice cubes to add to lemonade, ginger beer, or tequila. Hey, make up your own summer slushee.