Cold Watermelon Soup

A summer soup for detox and refreshment!

Cut the watermelon into smaller pieces, carefully removing the seeds (you can use the tip of a knife to help). Cut the watermelon flesh away from the hard rind and chop it into smaller pieces. Place the pieces in a blender and blend into a thick puree. Thoroughly wash the cucumbers, peel them, and cut them in half lengthwise. Remove the seeds with a spoon, then chop the cucumbers into smaller pieces. Wash the bell peppers, clean them, and remove the seeds, then chop them into smaller pieces as well.
Place a larger pot on the stove and add the watermelon puree, cucumber pieces, and bell pepper pieces. Let the soup simmer on low heat for about 17 minutes, then remove the pot from the heat and pour the contents into a larger bowl.
Place the soup in the refrigerator for at least 30 minutes. Meanwhile, thoroughly wash and dry the thyme sprigs. Serve the chilled soup in appropriate bowls, garnish with thyme, and offer it to your guests.