A cool soup for hot summer days…
- 3 red peppers, seeded
- 1 habanero, seeded
- 1 watermelon, rind removed, cut into 1-inch cubes
- 1 lime
- 1 C orange juice
- 2 Tbsp agave
1. Preheat oven to 350 degrees, place red peppers and habanero in a baking dish, coat in oil and salt and pepper. Roast in oven for roughly 20 minutes.
2. In a blender, combine all ingredients in a blender and blend until smooth. If too spicy, add more agave and orange juice.
Recipe by Ashley Garza, Executive Chef, Rockford Country Club