Watermelon Soup

Serves 4 to 6

9 to 10 cups watermelon, cut into chunks
1/2 cup diced fennel
1/2 cup copped fresh mint plus sprigs for garnish
2 bell peppers, diced
1 red chili pepper, minced
2 Tbs fresh squeezed lime juice
2 Tbs fresh squeezed lemon juice
1 1/2 tsps grated ginger
fresh ground black pepper
2/3 cup fresh or thawed blueberries
1. Run watermelon through a food mill or remove seeds and puree in food processor or blender.
2. Put watermelon in a large bowl and add fennel, mint, peppers, chili pepper, lime and lemon juices, ginger, and salt and pepper to taste.
3. Refrigerate for at least 2 hours. Garnish with blueberries and mint sprigs just before serving.

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