Combine 5 cups watermelon and the cranberry juice in the jar of a blender, and puree until mixture is smooth. Pass through a fine sieve into a large bowl or plastic storage container, discarding pulp. You should have 3 cups strained liquid.
Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeno, and remaining cup chopped melon to watermelon liquid, and stir to combine. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 1 hour. Serve, or store in refrigerator up to 1 day.
Keep the pulp and make it even healthier and enriching cleanser.
The introduction says " Try this summery twist on a classic Italian soup." Italian??? I don't think so! Having said that, it does look appealing and will try it :-D
I don't think straining out 2 cups of watermellon pulp is a good idea. I believe that is the FIBER in the watermellon. It certainly seems like a waste to me