Watermelon And Cucumber Gazpacho

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 (3 lb) seedless watermelon, diced, divided (about 5 cups)
• 1 small cucumber, peeled, seeded, diced (about 1 cup)
• 1 medium red bell pepper, seeded, diced (about 1 cup)
• 1 medium yellow bell pepper, seeded, diced (about 1 cup)
• 1 small jalapeno chile, seeded, minced
• 3 inner celery ribs, diced (about 1/2 cup)
• 1/2 small red onion, diced (about 1 cup)
• 1/4 cup finely chopped fresh mint
• 3 tablespoons fresh lime juice
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/2 cup creme fraiche or 1/2 cup sour cream

Recipe

• 1 puree 4 cups watermelon in blender until smooth.
• 2 transfer puree to large bowl.
• 3 add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine.
• 4 cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
• 5 divide gazpacho among bowls and top with dollop of crème fraîche or sour cream.
• 6 makes 4 servings.
• 7 bon appétit.
• 8 august 2005.