Watermelon Basil Soup and Pita Crisps

1/4 ripe watermelon, seeded
small handful fresh basil leaves
1 cup tomatoes (cherry tomatoes are best), chopped
juice of one lime
olive oil
salt
pepper
sugar

Take 1/3 cup of the watermelon and dice. Set aside. Put the rest of the watermelon and tomatoes into a blender with lime juice and blend. Add olive oil, salt, pepper and sugar to taste (hot pepper too, if that's your style). Stir in the reserved watermelon, chill and serve with basil leaves on top.

Pita Crisps

store-bought pitas
olive oil
salt
garlic powder

Split the pitas and cut into quarters. Oil a baking sheet or spray the pitas with olive oil, sprinkle with salt and garlic powder, and put into a 350 oven until just browned and crisp, about 10 minutes. Remove, let cool and store in an air-tight container.