Soups & Sauces Watermelon Gazpacho Makes 1½ Quarts 5 cups watermelon, peeled, seeded, and roughly chopped plus 1 cup watermelon, finely chopped ½ cup cranberry juice 1 cup cucumber, peeled, seeded, and diced 1 cup celery, diced ¾ cup red bell pepper, diced ¼ cup red onion, diced ¼ cup fresh mint leaves, minced ¼ cup fresh parsley, minced 3 tablespoons lime juice 1½ tablespoons sherry vinegar 1 tablespoon jalapeno pepper, minced (optional)
Combine 5 cups watermelon and cranberry juice in the jar of a blender. Puree until mixture is smooth. Pass through a fine sieve into a large bowl or plastic container, discarding pulp.You should have about 3 cups strained liquid. Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeno, and the remaining cup chopped melon to the watermelon liquid, and stir to combine. Cover with plastic wrap and place in refrigerator until soup is well chilled, at least 1 hour. Martha Stewart Living recipe Julia Ariail
81