1 jalapeno chile, seeded and finely chopped (about 2 Tbsp.)
2 teaspoons grated fresh ginger
3 tablespoons lime zest, plus 2 tsp. fresh juice (2 to 3 limes), divided
2 1/2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1 cup finely chopped watermelon
How to Make It
Shred cucumbers using the large holes of a box grater. Whisk together yogurt, stock, and half-and-half in a large bowl until smooth. Stir in shredded cucumber, green onions, mint, cilantro, jalapeno, ginger, 3 tablespoons lime juice, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
Cover and chill 4 to 12 hours. Stir soup well, and, if desired, stir in remaining 1 teaspoon salt, 1/4 teaspoon black pepper, and 2 teaspoons lime juice. Top with watermelon.