Nice Melons (7/30/11)

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Watermelon Gazpacho

Serves 4-6

• 6 cups finely-diced seedless watermelon (about a 4 lb melon)
• 1 medium cucumber, peeled, seeded and finely diced
• 1 jalepeno pepper, cored, seeded, and finely diced
• 1/4 cup chopped mint leaves
• 1/4 cup chopped flat-leaf parsley
• 2 Tablespoons minced shallot
• 2 Tablespoons rice-wine vinegar
• 2 Tablespoons fresh lime juice
• 2 Tablespoons extra-virgin olive oil
• sea salt to taste

Puree 5 cups watermelon in blender or food processor until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and all remaining ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour.  Season to taste with more salt and lime juice if needed, garnish with mint leaves and serve.