1 small watermelon (6 cups of large chunks)
3 tsp of lemon juice
2 small jalapeño chillies, cut into 1 inch pieces
3 fresh mint leaves
1/2 tsp salt
Place half of the watermelon in a blender and pulse until chunky. Keep adding the watermelon and the rest of the ingredients.
Refrigerate until cold, approximately 1 hour. Stir well and garnish the soup with thinly sliced jalapeños, if desired.