Ingredients

• 1  5- to 6-lb. seedless watermelon
•   Sugar (optional)
• 3/4  cup fine julienned strips of carrot, zucchini and/or yellow summer squash
• 1  Tbsp. balsamic vinegar

Directions

1. Halve melon; scoop out pulp. Process in batches in blender container or food processor. Line a large colander with a double thickness of 100%-cotton cheesecloth. Strain pulp through cheesecloth, pressing out as much juice as possible. Discard pulp. Measure 6 cups juice. (If there are fewer than 6 cups juice, add water to equal 6 cups.)

2. Add sugar to taste, if desired. Cover and refrigerate soup until ready to serve.

3. Meanwhile, cook vegetables in a small amount of lightly salted boiling water for 2 minutes. Drain and transfer to a bowl of ice water to cool. Drain and wrap in plastic wrap; chill in refrigerator until ready to serve.

4. To serve, stir balsamic vinegar into juice mixture. Ladle into bowls. Float strips of vegetables on top. Makes 6 appetizer servings.

Test Kitchen Tip: To create the vegetable confetti use a vegetable peeler to create thin strips. Try the veggies piled on a fresh summer salad, too.