Foodie Pat’s Turn Around 
Watermelon Gazpacho
Makes 6-8 servings.
Just right for patio season—a refreshing pureed watermelon base and lots of tiny dice vegetables. Watermelon is now sold in produce departments cut into chunks, what produce people call Value-Added. It sure is when I don’t have to buy a whole watermelon; wrestle it home and dispose of the parts I can’t use.
6 cups chopped seeded watermelon and juice
1 cup seedless cucumber, peeled and diced
1 cup diced red bell pepper (about 1 medium)
1 cup diced yellow bell pepper (about 1 medium)
1-2 tablespoons tiny, diced jalapeno pepper
1/2 cup diced celery (about 1-2 ribs)
1/2 cup finely diced red onion, about 1/2 small red onion
1/2 cup finely chopped fresh parsley
1/4 cup finely chopped fresh mint ( or 1 teaspoon dried mint)
3 tablespoons red wine vinegar
2 tablespoons plus 1 teaspoon fresh lime juice (1 lime)
1/2 teaspoon kosher salt
Freshly ground black pepper
Puree the watermelon and juice in a food processor or with a blenderizer in a large bowl.
In another bowl, toss the cucumber, bell peppers, jalapeno, celery, onion, parsley, mint, vinegar, lime juice, salt and pepper. Combine the vegetables with the watermelon puree and refrigerate for at least one hour. Taste and adjust seasonings with salt, pepper or more jalapeno, if desired.
Serve with a dollop of sour cream, yogurt or crème fraiche.