Watermelon and cucumber gazpacho

I couldn’t resist including this recipe somewhere because it sounds so creative.  However, we aren’t giving out either main ingredients in the share tomorrow—so instead of putting in on the newsletter, I’m posting it in case you have some ingredients lurking in your fridge or you can bookmark it for later.  We’ll have more watermelon and cucumbers in the share at some point, so keep this in mind.

Watermelon and Cucumber Gazpacho

 Source: Bon Appetit, August 2005

1 watermelon, seeded and diced (about 5 cups), divided
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium-size red bell pepper, seeded, diced (about 1 cup)
1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeño chile, seeded, minced
3 pale green inner celery stalks, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 cup crème fraîche or sour cream

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