Watermelon Soup With Red Summer Berries and Lime

• 4 pounds watermelon
• 1/2 cup sugar
• 1/2 cup lime juice
• 1 cup blackberries
• 1 cup raspberries
• 1 cup cherries
• 1 cup strawberries

1. Remove rind and seeds from watermelon.
2. Cut flesh into chunks, and puree in blender.
3. Strain into bowl (there should be about 4 cups).
4. Mix puree with sugar and lime juice.
5. Chill 2 hours.
6. To serve, cut blackberries and raspberries in half.
7. Pit cherries, and cut in half.
8. Slice strawberries.
9. Divide fruits into six chilled soup bowls.
10. Pour watermelon mixture over them, and serve immediately.

watermelon, sugar, lime juice, blackberries, raspberries, cherries, strawberries

Taken from cooking.nytimes.com/recipes/7667 (may not work)