Makes about 9 cups
5 cups cubed watermelon (one cup cubed small)
1 cup orange juice
1 small jalapeño, finely chopped (less or more, depending on your preference of ‘heat’ and the potency of the jalapeño)
3 tbsp cashew butter
2 tbsp lime juice
2 tsp lime zest
2 tsp agave nectar
¼ tsp salt
Freshly ground pepper
1 small Vidalia onion, finely chopped
1 cup diced English (seedless) cucumber
1 cup blueberries
1 yellow pepper diced
1 green pepper diced
2 medium ripe tomatoes, chopped
1/3 cup cilantro, chopped
½ cup Greek (strained) yogurt
Puree the 4 cups of (larger cubed) watermelon, the orange juice, jalapeno, cashew butter, lime juice and zest and the Agave nectar until very smooth.
Stir in the remaining watermelon, the onion, cucumber, blueberries, yellow and green peppers, tomatoes and cilantro. Season with salt and pepper and refrigerate covered for at least one hour.
To serve ladle soup into individual bowls, top each with a dollop of yogurt and enjoy.