Watermelon Gazpacho by EatingWell.com

Ingredients:

The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.

8 cups finely diced seedless watermelon (about 6 pounds with the rind) (see Tip)
1 medium cucumber, peeled, seeded and finely diced
½ red bell pepper, finely diced
¼ cup chopped fresh basil
¼ cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons minced shallot
2 tablespoons extra-virgin olive oil
¾ teaspoon salt

Directions:

1. Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl.
2. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl.
3. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.

Yield: 6 servings

Recipe provided by EatingWell.com