Watermelon Gazpacho

• 8 cups finely diced seedless watermelon
• 1 medium cucumber, peeled, seeded and finely diced
• 12 red bell pepper, finely diced
• 14 cup chopped fresh basil
• 14 cup chopped flat leaf parsley
• 3 tablespoons red wine vinegar
• 2 tablespoons minced shallots
• 2 tablespoons extra virgin olive oil
• 34 teaspoon salt

1. Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl.
2. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl.
3. Puree another 3 cups and add to the bowl.
4. Stir in the remaining diced mixture.
5. Serve at room temperature or chilled.

seedless watermelon, cucumber, red bell pepper, fresh basil, flat leaf parsley, red wine vinegar, shallots, extra virgin olive oil, salt

Taken from www.food.com/recipe/watermelon-gazpacho-404935 (may not work)