Watermelon Gazpacho
"Martha Stewart Living" 2003

• 5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped
• 1/2 cup cranberry juice
• 1 cup peeled, seeded, and chopped cucumber
• 1 cup chopped celery (about 2 stalks)
• 3/4 cup chopped red bell pepper (about 1 pepper)
• 1/4 cup chopped red onion
• 1/4 cup packed fresh mint leaves, minced
• 1/4 cup packed fresh flat-leaf parsley, minced
• 3 tablespoons freshly squeezed lime juice (1lime)
• 1 1/2 tablespoons sherry vinegar (optional)
• 1 tablespoon jalapeno pepper, minced

1. Combine 5 cubs watermelon and the cranberry juice in the jar of a blender; puree until mixture is smooth. Pass through a fine sieve into a large bowl or plastic storage container, discarding pulp. You should have 3 cups of strained liquid.
2. Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeno, and remaining cup chopped melon to watermelon liquid; stir to combine. Cover with plastic wrap, and refrigerate until well chilled, at least 1 hour. Serve cold.