Watermelon And Cucumber Gazpacho

• 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 of 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

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 creme fraiche or sour cream.
6. Makes 4 servings.
7. Bon Appetit.
8. August 2005.

seedless watermelon, cucumber, red bell pepper, yellow bell pepper, jalapeno chile, celery, red onion, mint, lime juice, red wine vinegar, salt, creme fraiche

Taken from www.food.com/recipe/watermelon-and-cucumber-gazpacho-134088 (may not work)