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Reserve 1/2 c melon cubes, 1/2 c
tomato, and 1/2 c jicama/daikon radish. Chop very small for
garnish to soup and
set aside.
In blender, combine remaining watermelon chunks, tomato,
jicama/radish,
jalapeno, red onion,
champagne vinegar, olive oil, juice of
lime, ginger, salt and mint.
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