Cherry Watermelon Gazpacho

Prep the veggies and fruit:

5 cups watermelon, chopped

1  cup watermelon, medium dice

2 cups fresh cherries, pitted and chopped

1 cup peeled and seeded cucumber, medium dice 1 cup celery, medium dice

3I 4 cup red bell pepper, medium dice

1 / 4 cup red onion, fine dice

1 / 4 cup fresh mint leaves, minced 3I 4 cup parsely, minced

1 tablespoon jalapeno pepper, minced juice of 1 lime

Puree the five cups of chopped watermelon in a blender or food processor; pass the pureed watermelon through a strainer or cheesecloth. You're looking for three cups of juice from the watermelon; discard (or eat!) the pulp you trapped in the strainer.

Add the rest of the prepared veggies and fruit to the watermelon juice. Eat immediately, or cover and chill for up to four hours. Makes 1 1 / 2 quarts; 6 servings.

Per serving (approx. 1 cup) 105 Cal, 1 g Total Fat, 114 mg Sod, 26 g Carb, 19 g Sugar, 2 g Prot.



Chop: a rough cut where not every piece is the same size; think rustic and interesting. The pieces are different shapes but still fit on a teaspoon.

Dice: a square cut, the result is uniformity; think, literally, about a set of dice from your favorite game. Large dice = 3 / 4", medium dice = 1 / 2", small dice = 1 / 4".

Mince: an extra-fine chop, irregular in shape, small enough to release the aromatics. Usually done to flavoring items like fresh herbs, hot peppers or garlic.