Ingredients
1
3-pound seedless watermelon, 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
1/2
cup crème fraîche or sour cream
Directions
1.
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
2.
Divide gazpacho among bowls; top with dollop of crème fraîche.
New-York Restaurants
