1. Grate ginger, keep aside.
2. Blend watermelon juice with bread, ginger and green chilli. Sieve.
3. Add sugar, salt.
4. Chill for 2 hours.
5. While serving, take in individual soup bowls.
6. Carefully pour a swirl of cream, sprinkle freshly ground black pepper and a tiny amount of chopped mint.

Making Time: 20 minutes, excluding chilling time
Shelflife: 1 day
Makes: 2-3 servings