Serves 7

ingredients

• 1/2 medium ripe seedless red watermelon, peeled diced into 2 inch cubes
• 4 cucumbers, peeled, seeds removed, diced into 1/8 inch cubes
• 2-3 fresh Fresno Chili Peppers (red Jalapenos), seeds removed, diced in 1/16 inch cubes
• 1/2 bunch of fresh Cilantro leaves removed from stems, and chopped
• 1 fluid ounce raspberry vinegar
• 3/4 ounces Fresh Basil stems removed, chopped
• 1 1/2 fluid ounces extra virgin olive oil
• Kosher salt and Fresh ground black peppercorns to taste

preparation

1. Puree in a blender half the quantity of the watermelon and 1/4 of the cucumbers until almost smooth
2. Add remaining ingredients, stir, refrigerate for one hour.
3. Serve in chilled bowls, garnished with several drops of extra virgin olive oil.

Accompaniments: sour cream and chopped fresh cilantro