WATERMELON+AND+CUCUMBER+GAZPACHO

WATERMELON AND CUCUMBER GAZPACHO ADAPTED FROM Epicurious.com

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 jalapeño, seeded, minced

3 pale green inner celery stalks, diced (about ½ cup)

½ red onion, diced (about 1 cup)

¼ cup finely chopped fresh mint

3 Tbs. fresh lime juice

2 Tbs. red wine vinegar

¼ tsp. salt

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

remaining 1cup diced watermelon and remaining ingredients. Stir. Cover and refrigerate

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