Watermelon Gazpacho

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  • 1 small watermelon, diced (approximately 5 cups)
  • 1 cucumber, seeded, peeled and diced
  • 1 yellow bell pepper, diced
  • 1 jalapeno, seeded and diced
  • 1/2 small red onion, diced
  • 1/4 cup minced mint
  • 3 tablespoons fresh-squeezed lime juice
  • 2 tablespoons red wine vinegar
  • Salt to taste
  • Crème fraiche for garnish


Puree 3/4 of the watermelon pieces. Add that and all remaining ingredients, including the rest of the diced watermelon, into a large bowl.
Chill for at least one hour or overnight. Serve with a dollop of crème fraiche.


Recipe from Central Market Poulsbo - Culinary Resource Center
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