Cold Watermelon and Cucumber Soup

Combined in an ingenious cold chile spiked soup,
There are few things more refreshing than sweet,
juicy watermelon and cool, crunchy cucumber.
This soup gets even colder with the addition
of ice cubes made from the soup itself.

Ingredients:
1 small seedless watermelon
2 seedless cucumbers, peeled and chopped
1/2 clove garlic, minced
1 piri-piri chile, minced
Juice of half a lemon
2 tablespoons olive oil
Salt and white pepper to taste

Directions:
Cut watermelon into large chunks and remove rind.
In a high-speed mixer, blender, or food processor,
combine first six ingredients and blend until smooth.
Season to taste. Fill one ice-cube tray with soup
and freeze for at least four hours.
Chill remaining soup in fridge.
When ready to serve this cold soup,
ladle into four bowls and add the frozen cubes.
If desired, garnish with a slice of
grilled melon or shrimp seviche.