This simple no-cook, make-ahead summer soup is the perfect starter for your July 4th barbecue. Refreshing and cool, with a touch of jalapeno heat, it’s just the thing to warm up the taste buds for whatever’s on the grill!

Recipe: Watermelon Gazpacho

Ingredients:

• 1 jalapeno, seeded
• 2 cloves garlic
• 1 red onion
• juice of 1 lime
• 2 c jicama, peeled and chopped
• 6 c watermelon, chopped

Instructions: Coursely chop jalapeno, garlic and onion and chop in food processor until fine. Add jicama, chop, then add watermelon 2 cups at a time. Process until nearly smooth. Stir in lime juice and pour into glass bowl or serving dishes. Cover and chill several hours or overnight. Garnish with fresh parsley or cilantro and enjoy!
Makes 6 servings.

Notes: I bought one of the smaller watermelons at the grocery and used just over a quarter of it - so you can easily get 2-3 times this recipe from one melon, if you need to feed a larger crowd. And if you really need to make it red, white and blue, swirl in a little yogurt and top with a couple blueberries before serving.