Chef Mark Vecchitto makes a refreshing and satisfying soup for the spring and summer months.
1 watermelon cubed
1 ea red and yellow pepper rough chopped
1 peeled and seeded English cucumber
2 cups chopped tomato
1 red onion chopped
¼ cup fresh mint
1 avocado cubed
Add all ingredients to a blender, blend till smooth ad a pinch of salt and pepper, blend a second time. Pour in bowl, add diced avocado and fresh mint to garnis.