1. Bring 1 C apple juice to a rolling boil.
2. Add corn starch to ¼ C cold apple juice till smooth and creamy (no lumps).
3. Whisk in corn starch slurry to boiling apple juice (apple juice will become very thick).
4. Chill to below 40 degrees.
5. Purée watermelon, pour into strainer and use a rubber spatula to press the pulp through (discard small seeds that will be left).
6. Place all ingredients in blender and mix well.

Hint: fine mince 1 fresh seeded jalapeno, sprinkle on top of soup for garnish.