One of our wonderful customers is Jonesing for my watermelon soup recipe. I have put it on here before but have changed it up a bit. You might want to reduce the recipe for a smaller batch.
2 personal seedless watermelons scooped out and smushed with your hands
6 cups sour cream (trust me)
1/2 cup honey
Blend top three ingredients with wisk until smooth
1 cups each of fresh basil and fresh mint (trust me again)
1 teaspoon fresh garlic
1 large jalapeno seeded
2 medium limes cut into very small pieces
1 teaspoon salt & pepper
1 cup milk
My watermelons were bigger than usual hence the need for cups sour cream. If they are small use only 4 cups. Or 2 cups if you are using one watermelon.
Put all ingredients after the honey into a food process and blend the heck out of it. Add to your watermelon mixture. Note, you may need to add more milk if it is too thick. You may need to add a pinch (and I mean pinch) of cayenne if it is not spicy enough. Served chilled.