cold and creamy cucumber-watermelon soup with pickled watermelon rind salsa

from vegan soul kitchen

i really had no clue what to do with the pickled watermelon i made earlier this month, except to use it atop this soup. i strongly associate clove with the holiday season, so it was throwing me for a loop to have something spiced like that in the thick of summer. i would have never, ever, thought to use it in a chunky salsa, but it really worked! next up, i will have to try it in a few ottolenghi recipes.

Yield: 4 to 6 servings

Soundtrack: "Ease Your Mind" by Goapele featuring Pep Love from Even Closer

Salsa

1 cup Citrus and Spice Pickled Watermelon Rind (page 20), cut into 1/2-inch dice

1/4 cup diced red onion

1 tablespoon fresh cilantro 1/2 teaspoon freshly squeezed lemon juice

Soup

2 cups cubed yellow watermelon 5 cups peeled, seeded, and chopped cucumbers (about 5 medium cucumbers)

1/4 to 1/2 small habanero chile, seeded and minced

1 tablespoon red wine vinegar

1 tablespoon extra-virgin olive oil

3/4 teaspoon coarse sea salt Freshly ground white pepper

For the salsa

• Combine the ingredients in a small bowl, toss well, cover, and refrigerate.

For the soup

• Add the watermelon cubes to an upright blender and puree until smooth. Strain through a medium-mesh strainer to remove seeds and return the juice back to the blender. Add the cucumber and puree until smooth. Add the chile, vinegar, olive oil, and 3/4 teaspoon of salt and puree until smooth. Season with white pepper to taste.

• Pour into chilled bowls, add a dollop or two of salsa, and serve.