Watermelon Gazpacho

This is one of my most popular and requested summer recipes. My husband starts yearning for it at the first hint of watermelon season. Amply serves 4-6.

6-7 cups cubed watermelon (seedless or seeds removed), divided

1 cucumber, peeled and rough chopped

½ yellow or orange bell pepper, chopped

2 green onions, chopped

1 small clove garlic, crushed

2 Tbsp. fresh lime juice

1 Tbsp. olive oil

1 cup sweetened cranberry juice- good without this too; will be slightly thicker

¼ cup chopped/snipped fresh mint

In a blender or food processor, combine 3 cups watermelon, cucumber, peppers, onions, garlic, lime juice and olive oil.

Process with repeated, short pulses until finely chopped; don't over-process!

Add the rest of the watermelon, juice, and mint. Process again with repeated, short pulses just until finely chopped, taking care to not over-process. You want it to have texture when you're done.

Enjoy!

Recipe created or adapted by Liz Talley, Urban Graze

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