Ingredients
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1 (3 lb) seedless watermelon, diced, divided (about 5 cups)
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1 small cucumber, peeled, seeded, diced (about 1 cup)
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1 medium red bell pepper, seeded, diced (about 1 cup)
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1 medium yellow bell pepper, seeded, diced (about 1 cup)
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1 small jalapeno chile, seeded, minced
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3 inner celery ribs, diced (about 1/2 cup)
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1/2 small red onion, diced (about 1 cup)
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1/4 cup finely chopped of fresh mint
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3 tablespoons fresh lime juice
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2 tablespoons red wine vinegar
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1/4 teaspoon salt
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1/2 cup creme fraiche or 1/2 cup sour cream
Instructions
- 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 crème fraîche or sour cream.
- Makes 4 servings.
- Bon Appétit.
- August 2005.