Watermelon Gazpacho

https://homeiswheretheboatis.net/2014/07/18/on-the-back-porch-and-watermelon-gazpacho/

INGREDIENTS

*5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped

*1/2 cup cranberry juice

1 cup peeled, seeded, and diced cucumber (I used an English cucumber, no seeding or peeling needed!)

1 cup diced celery (I used 1/2 cup)

3/4 cup diced red bell pepper

1/4 cup diced red onion

1/4 cup fresh mint leaves, minced

1/4 cup fresh parsley, minced

Juice of 1 lime (about 3 tablespoons)

1 1/2 tablespoons sherry vinegar ( I substituted white balsamic vinegar)

1 tablespoon jalapeno pepper, minced

*I added additional watermelon (chopped in slightly larger pieces) for added texture along with more cranberry juice until I had the desired consistency.

DIRECTIONS

Combine 5 cups watermelon and the cranberry juice in a blender or food processor, and puree until mixture is smooth. Pass through a fine sieve into a large bowl, discarding pulp. You should have approximately 3 cups strained liquid.

Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeno, and remaining cup chopped melon to watermelon liquid, and stir to combine. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 1 hour. Serve, or store in refrigerator up to 1 day.

Serve with feta cheese crumbles if desired. The creamy, salty cheese is the perfect partner to the sweet & juicy melon!