Watermelon Gazpacho

Yield: 4 servings

4 cups of watermelon, peeled, seeded, and cubed
1 cup cucumber, peeled, seeded, and small diced
1 red bell pepper, cored, seeded, and small diced
1 yellow bell pepper, cored, seeded, and small diced
1 jalapeno pepper, seeded and small diced
3 hearts of celery, small diced
1/2 small red onion, diced
1/4 cup fresh mint, finely chopped
1/4 cup fresh flat-leaf Italian parsley, finely chopped
1 lime, halved and juiced
2 tablespoons red wine vinegar
1/4 teaspoon Kosher salt
Crème fraiche for garnish

1. In a blender, puree the cubed watermelon until smooth. Pour pureed watermelon into a large bowl.
2. Into the bowl of pureed watermelon, add the cucumber, bell peppers, jalapeno pepper, celery, red onion, herbs, lime juice, herbs, and salt. Stir to combine.
3. Cover the gazpacho with plastic wrap and refrigerate for at least one hour.
4. Season with salt, to taste.
5. Ladle the gazpacho into individual serving bowls and dollop with a spoonful of crème fraiche.

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