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WATERMELON and CUCUMBER GAZPACHO
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| 1 3-pound | watermelon, seedless, diced, and separated |
| 1small | cucumber , peeled, seeded, and diced |
| 1 medium | red bell pepper, seeded, diced |
| 1 medium | yellow bell pepper, seeded, diced |
| 1 small | jalapeño chile, seeded, minced |
| 3 cloves | garlic |
| 1/4 cup | fresh mint, finely chopped |
| 3 tablespoons | fresh lime juice |
| 2 tablespoons | brown rice vinegar |
| 1/4 teaspoon | salt |
| 1/4 cup | basil, chiffonade |
| olive oil |
Puree 4 cups watermelon and garlic in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and remaining ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours. Serve with fresh basil and a drizzle of fruity olive oil.
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