Jane’s Kitchen: Watermelon Gazpacho

Servings: 10 


5 cups watermelon 1 cucumber, 1 cup 

1 red bell pepper, chopped, 1 cup 

1 yellow bell pepper, 1 cup 

1 small hot pepper 

3 inner celery stalks, 1/2 cup 

1/2 small red or sweet onion 

1/4 cup mint 

3 tablespoons lime juice 

2 tablespoons red wine vinegar 

1/4 teaspoon salt 


Reserve about 2 cups of veggies, then process remaining ingredients in batches in a blender. 

Add reserved veggies and process until slightly chunky. 

Mix all together and chill 4 hours. Stir and serve.