Watermelon Gazpacho
Makes 6-8 servings

The ingredients:

• 6 cups cubed seedless watermelon
• 1/2 cup cranberry juice cocktail
• 1/2 cup peeled, seeded, finely chopped cucumber (I only cubed the cucumber, most of its fiber is in the skin and seeds)
• 1/2 cup seeded, finely chopped red bell pepper
• 1/2 cup chopped celery
• 1/4 cup finley chopped red onion
• 1/4 tsp salt
• juice of 1 lime (I actually used 2)
• fresh mint leaves for garnish

The how-to:

1. In a blender combine watermelon and cranberry juice. Pulse briefly until just blended (do not overprocess)
2. Combine the watermelon mixture with the rest of the ingredients (except mint leaves) and refrigerate for at least 2 hours before serving.

My afterthoughts:

• Even though I thought this was a very good gazpacho, there are a couple of things I would do differently next time. First I would add 1 or 2 TBSP of cubed avocado to each bowl right after serving. Gazpacho is definitely better with avocado. This gazpacho was a little too sweet for my taste so I would also add a jalapeno or two for some spiciness and/or skip the cranberry juice. Watermelon has enough water content to make the gazpacho soupy and I would avoiding all those undesired sugars and high fructose syrup they add to the juice (ugh!).

¡Buen provecho!