Sunny's Summer Red Soup

• 1/4 teaspoon hot Hungarian paprika
• 2 pounds cubed seedless watermelon
• 1 pound strawberries, hulled
• 2 red heirloom tomatoes, quartered
• 1 medium-sized red onion, peeled and quartered
• 1 tablespoon Worcestershire sauce
• 8 leaves fresh basil
• 4 ounces Feta
• 1/4 cup pine nuts, toasted

1. Toast the paprika in a small dry pan over medium heat, moving it around in the pan with a wooden spoon until a waft of it smells pungent and alive again, about 4 minutes.
2. In a high-powered blender or food processor, combine the watermelon, strawberries, tomatoes, onion and Worcestershire sauce.
3. Blend until smooth and chill.
4. To make the garnish, on a cutting board, chop the basil, feta cheese and pine nuts all together until minced and combined.
5. Serve the chilled soup with a sprinkle of the garnish on top.

paprika, watermelon, strawberries, red heirloom tomatoes, red onion, worcestershire sauce, basil, feta, pine nuts

Taken from www.foodnetwork.com/recipes/sunny-anderson/sunnys-summer-red-soup.html (may not work)