Cat Cora's Watermelon Gazpacho Recipe!

Cora's personal Web site can be found at www.catcoracooks.com.

RECIPES

Watermelon Gazpacho:

6 cups chopped, seeded watermelon; reserve juice
1 cup peeled, seeded, and diced cucumber
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 jalapeno pepper, seeded and diced
3 celery hearts, diced
1/2 small red onion, finely diced
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons plus 1 teaspoon lime juice (from 2 large limes)
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt
Freshly ground black pepper
1/4 cup crème fraiche (optional)

Puree the watermelon and any reserved juice in a blender or food processor until smooth. Set aside.

In a large bowl, toss the cucumber, peppers, celery, onion, herbs, lime juice, vinegar, salt, and pepper to taste. Pour the watermelon puree over the vegetables, cover the bowl with plastic wrap, and refrigerate until well chilled, at least 1 hour.

Taste and season with more salt and black pepper or jalapeno, if it's not spicy enough. Serve very cold, topped with a spoonful of crème fraiche, if you like.