Watermelon Soup

OK, I haven't tried this one yet, but I will. The recipe it looks interesting and I guarantee if you serve it people will talk about the Watermelon Soup that they had the previous day!

• 1 each 5-6 pound seedless Watermelon
  
• Sugar to taste (??)
• 3/4 cup thin strips carrot, zucchini and/or yellow squash
• 1 Tablespoon balsamic vinegar

Halve the melon and scoop out the pulp. Blend in food processor or blender until smooth. Line a colander with cheesecloth and strain the pulp into a bowl, pressing out as much juice as possible. (The magazine says to discard the pulp, but I say nibble on it while you're cooking the veggies.)

Measure out 6 cups of the watermelon juice and add water, if needed to make 6 cups. Add sugar to taste (again, ???), cover and refrigerate at least 2 hours.

Bring a pot of slightly salted water to a boil and then add the vegetables and cook for 2 minutes. Drain, pat dry and wrap the vegetables in plastic wrap and refrigerate until ready to serve.

To serve, stir balsamic vinegar into soup. Ladle soup into bowls and top with the cooked vegetables. Garnish with a sprig of cilantro.

Adopted from the 2007 issue of grilling magazine, a Better Homes and Garden Special Interest Publication.