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Author Notes: These days, in my office, we are all watermelon addicts. Two or three times a week, one or the other of us lugs in a giant, sweet, wonderful watermelon and we spend the day carving it up and dribbling watermelon juice on our desks and leaving pink smears on the copy. The other day I brought home from the market a gigantic seedless watermelon that was too heavy to tote to work in my backpack on my bike (no, I haven't gotten the basket yet, drat!) so I left half at home. There are a lot of watermelon gazpacho recipes out there, some call for tomatoes to go with the watermelon and others add jalapenos; this is what we did with it. —wssmom
- About 5-6 cups of seedless watermelon, about one cup of which is cut into 1/2 inch dice, the rest in chunks
- 1 seedless cucumber, half in chunks, half in 1/2-inch dice
- 1 small head Boston lettuce, trimmed
- 2 stalks celery, de-stringed, cut into 1/2-inch dice
- 1 yellow or red or orange pepper, or a mixture, cut in 1/2 inch dice
- 1/2 red onion, cut in 1/2 inch dice
- Juice of one lime
- 6-7 mint leaves, torn
- Mint sprigs or Greek yogurt, for garnish
- Whirl the chunked watermelon, half the seedless cucumber, and the lettuce in a blender until thoroughly pureed.
- Stir the pureed watermelon and the remaining ingredients together in an large bowl, chill for a couple of hours, and serve ice-cold with a mint sprig or a dollop of Greek yogurt.
- This recipe was entered in the contest for Your Best Dish in the Raw
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