1 small red onion
1 teaspoon powdered ginger
Peel and seed the watermelon. Cut it into chunks. Peel and cut the onion into chunks. Combine watermelon, onion, ginger, salt, and pepper in a food processor and process to create a smooth soup. Transfer the soup to a large bowl and place it in the freezer for 3 to 4 hours. Stir the mixture with a fork every 20 to 30 minutes until ice crystals form and the soup develops a granita-like texture. If you don't have time to freeze it, you may serve it chilled like a traditional gazpacho.
Serves 4 to 5
This recipe is featured in my entry Culinary Safari.