watermelon gazpacho

apologies for the blurry picture! This recipe is adapted from Martha Stewart. All measurements are "ish," so feel free to fiddle. The result is wonderful: a light, fresh, pink-and-green (Lily Pulitzer forever!) concoction of refreshingly cool with a hit of spice that keeps you lapping up the juice. Enjoy!

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approx 6.5 c. peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped.

2/3 - 3/4 c. cranberry juice

1 c. chopped cucumber - I used 2/3 of an English cuke (a bit more than a cup)

1 c. chopped celery

1 red bell pepper, seeded, de-ribbed, chopped

1/2 medium red onion, finely chopped

1/3 c. packed fresh mint leaves, minced

1/3 c. packed fresh parsley, minced

juice of one lime

2 - 3 Tbl sherry vinegar

1 Tbl jalepeno pepper, minced (I used one seeded, deribbed jalepeno. It turned out pretty hot.)

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combine 6.5 (approx) roughly chopped watermelon and the cranberry juice in a blender. puree until smooth. Press through a fine sieve or cheesecloth. Discard pulp. You should have about 4-5 c. juice.

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Add remaining ingredients to watermelon-cranberry juice: additional finely chopped watermelon, cucumber, celery, red bell pepper, red onion, mint, parsley, lime, sherry vinegar, and jalepeno. Stir to combine, seal with plastic wrap, and refrigerate. Allow at least one hour to marinate; the more the better.

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