This soup was born out of necessity during a trip to my brother's place in Manzanita, Oregon where we were vacationing with my in-laws at the time. Each of us had brought a few baby watermelons to the gathering on the coast. When life brings you watermelon (or 5), eat it with salt, then use the leftovers to make soup. <br /> <br />Although this is served with a "salsa", the salsa is actually the body of the soup. The watermelon "broth" is ladeled over the the salsa and they mingle nicely to become a light chili. I like to dollop a spoonful of sour cream or crème fraîche over too before serving. This soup is also delicious chilled but I prefer it warm. <br /> <br />

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