Watermelon And Cucumber Gazpacho
This fresh, colorful soup makes a great summer starter. It's definitely different and very refreshing.
Steps
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 and top with dollop of crme frache or sour cream.
Makes 4 servings.
Bon apptit.
August 2005.
Ingredients
seedless watermelon, cucumber, red bell pepper, yellow bell pepper, jalapeno chile, celery ribs, red onion, of fresh mint, fresh lime juice, red wine vinegar, salt, creme fraiche