Watermelon Soup

Recipe From: Liz Barbour

Serves 8

¼ cup assorted edible flowers

½ cup red pepper, tiny dice

¼-1/2 large seedless watermelon (about 6-7 cups), cut into chunks

1 medium seedless cucumber, peeled and cubed

¼ cup red onion, diced

1 Tbs balsamic vinegar

1 cup red seedless grapes

½ cup fresh cilantro, loosely packed and chopped

1. Remove the petals of the edible flowers from the stem. If the petals are large, chop them. Combine the petals to make confetti. Set the red pepper and petals aside for garnish.

2. Place the remaining ingredients into a food processor or blender and process to desired consistency. If a thinner soup is desired, add a fruit juice or light bodied wine to thin out.

3. Chill and serve with garnish sprinkled on top.

Edible Flowers: Marigold, pansy, Johnny-jump ups, bee balm, thyme, petunia, calendula, chive, garlic chive, rose.