Recipe! Watermelon & Cucumber Gazpacho

We got almost all of the ingredients for this in our shares last week!

From Epicurious:

One 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 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 fraiche or sour cream

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. Makes 4 servings.

- Rob