Watermelon Cucumber Gazpacho

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All the refreshing flavors of a hot summer in this variation on gazpacho and without heating up the kitchen.  This recipe is very adaptable. If you don't have or don't want to use celery, leave it out.  If you like hot, spicy foods leave a few seeds in with the jalapeno. Add a mint leaf garnish along with the crème fraîche or the sour cream.
Cleo, Food Bank volunteer


Ingredients:

	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 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 Preparation: 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. Yield: Makes 4 servings Recipe source