Watermelon and Cucumber Gazpacho

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, minced, seeded
3 inner celery ribs, diced (about 1/2 cup)
12 small red onion, diced (about 1 cup)
14 cup fresh mint, finely chopped
3 tablespoons lime juice, fresh
2 tablespoons red wine vinegar
14 teaspoon salt
12 cup creme fraiche, or 12 cup sour cream

Directions

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 and top with dollop of creme fraiche or sour cream.
Makes 4 servings.
Bon Appetit.
August 2005.