recipe by Diana Stobo
In a large serving bowl, reserve ¼ cup of each diced watermelon, celery, cucumber and papaya.
Remove pulp from orange and place in the bowl, squeezing the remaining juice from the orange directly into blender.
Set kale aside.
Place all remaining ingredients into blender with orange juice and blend until pureed.
Add the minced Kale and blend on low for five seconds.
Pour soup over the mound of diced fruits and vegetables.
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