Servings: Serves 4–6 Ingredients 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 Directions 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). Read more: http://www.oprah.com/food/Cucumber-Watermelon-Soup...