Watermelon and Cucumber Gazpacho

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Watermelon and Cucumber Gazpacho

 

1 3-pound seedless watermelon, diced (about 5 cups), divided

1 small cucumber, peeled, seeded, diced (about 1 cup)

1 medium-size red bell pepper, seeded, diced (about 1 cup)

1 medium-size yellow bell pepper, seeded, diced (about 1 cup)

1 small jalapeno chile, seeded, minced

3 pale green inner celery stalks, 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 crème fraîche or sour cream (optional)

 

Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl.

Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine.

Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.

Divide gazpacho among bowls; top with dollop of crème fraîche. Serves 4.

 

 

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