Keep cool!

It's a steamer out there today.  In the high 90s, with the heat index pushing past 110, or so the weather girl says.  I'm sitting in the AC working on a story, but go outside every hour or so, just to take in the warmth.  Gotta enjoy it now, because in just a few months winter will breeze in again.
When in NYC a few weeks ago I had the most incredible watermelon soup.  I emailed the restaurant and they sent the recipe, though it didn't have measurements, so with a little trial and error I've fashioned my own recipe (still kind of 'to taste') that I think you'll all like.
Start with a baby watermelon, or some stores called it 'personal-sized'.  Depending on size (you'll have to do trial and error on this) a small one will make two servings, and a little larger is up to four servings.Cut up watermelon and put in blender.Add two mints leaves A handful (up to a cup) of blueberries  (these are optional, but I like them for color they add)dash of salt and peppera shot (or two) of White Zinfandel (again, to taste!)Blend until liquified.  Add small chunks of fruit, such as cantaloupe and/or grapes, cherries, and give a quick blend so as to leave fruit a little chunky.Eat!  It's so refreshing, and very filling.  A perfect summertime lunch!Let me know if you try it (and how it goes with the wine measurement).  ;-)