- Serves: 4-6
Place 3 cups of the watermelon chunks and 1 chopped cucumber, lime juice, honey and salt in a blender or food processor and puree.
Add additional 3 cups of watermelon chunks and process again until mixture is smooth.
Add the fresh basil and pulse a few times to incorporate the herb.
Pour soup into a large mixing bowl and stir in the 1 cup remaining diced watermelon, remaining ½ diced cucumber and jicama.
Chill soup in the refrigerator for several hours before serving.
Serve in chilled soup bowls and garnish with thin slices of watermelon and basil leaves.