Watermelon Gazpacho -Wc

• 2.5 lbs. seedless watermelon (1/2 personal sized melon)
• 3T fresh lemon juice
• 1T raspberry vinegar
• 1t tabasco sauce
• 1/2 of a small Jicama ,peeled and finely diced -1C
• 1/2 med sweet white or yellow onion finely diced -1C
• 2 celery stalks finely diced -1C
• 1 jalepeno chili pepper ,seeded and minced 1-3 T
• 10 mint leaves -snipped into chiffonade
• 1/2 t minced garlic
• 1/2 t kosher salt
• 1/4 t ground white pepper
• Garnish
• good quality Extra-virgin olive oil
• ground black pepper
• sprig of mint

1. remove rind and any seeds from watermelon and cut into large chunks. Liquefy the melon in a blender should have 5 C of puree
2. Pour into large bowl and all remaining ingredients Adjust salt and acid and heat level
3. chill
4. serve
5. drizzle olive oil and a few twists of black pepper

seedless watermelon, t, t, tabasco sauce, jicama, sweet white, celery, jalepeno chili pepper, mint, garlic, kosher salt, ground white pepper, olive oil, ground black pepper, mint

Taken from www.epicurious.com/recipes/member/views/watermelon-gazpacho-wc-52874571 (may not work)