Watermelon Gazpacho

Summer is the perfect season for cold soups, including gazpacho.  Nontraditional watermelon gazpacho is light, refreshing, and easy to whip up.  I found two recipes that were fairly similar and modified to make my own fat-free version.  (One called for olive oil and the other an avocado.  I decided that neither was necessary, but add one or the other if you prefer.)

Prepare the following ingredients by cutting half to two-thirds in large chunks and putting those into a blender and dicing the remainder into small pieces:

• 6 cups seedless watermelon
• 2 tomatoes or about 16 cherry tomatoes
• 1 cucumber, peeled (I put the seeds into the blender)
• 1/2 red bell pepper
• 2 green onions (or 1/4 cup red onion)
• 1/2 cup parsley and/or basil

Put the small diced into a large bowl.

To the blender add:

• 1 Tablespoon red wine vinegar
• 1 Tablespoon fresh-squeezed lemon juice
• 1 Tablespoon fresh-squeezed lime juice
• 1/4 teaspoon salt

Process the blender contents until smooth, then pour over the diced vegetables and fruit.  

You may eat immediately or cover and refrigerate until later.

Makes three or four servings.