Too hot to cook? Try this delicious recipe to keep your kitchen cool, budget low, and family fed at home!

5 lbs seedless watermelon
1 cucumber seeded and chopped
1 1/2 grape, cherry or Roma tomato diced fine
1 red bell pepper cored, seeded and chopped
1 red onion chopped
3 tablespoons sherry
3 tablespoon garlic olive oil
salt and pepper to taste
1 lb uncooked shrimp, deveined, peeled, and patted dry
4 oz feta, or blue cheese crumbles

On a clean counter, finely chop enough watermelon and cucumber to make 1 cup of each. Set aside along with the tomato, and 1/4 cup of the chopped onion in a medium bowl. Use the remainder of the watermelon, cucumber, bell pepper, onion, and sherry 2 tablespoons of the olive oil, salt and pepper in a food processor. Process in batches. Pour into a medium bowl and refrigerate at least one hour. Place the shrimp on skewers. Coat them with the remaining olive oil, and then sprinkle with salt, red pepper flakes, dehydrated onion, and pepper. Grill them over hot coals for four minutes on each side. Divide the soup among 4-6 bowls, then equally disperse the “salsa” mix, cheese, shrimp, and season to taste.