Recipe of the week

Watermelon Gazpacho:

Ingredients:

• 8 cups finely diced seedless watermelon, (about 6 pounds with the rind) (see Tip)
• 1 medium cucumber, peeled, seeded and finely diced
• 1/2 red bell pepper, finely diced
• 1/4 cup chopped fresh basil
• 1/4 cup chopped flat-leaf parsley
• 3 tablespoons red-wine vinegar
• 2 tablespoons minced shallot
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon salt

Preparation:

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