Watermelon Gazpacho

Adapted from Delicious Living magazine, June 2013 issue.

1 seedless watermelon -to yield 10 cups of chunks (reserve the liquid) (You may have to use more or less chunks to get the right amount of puree)

2 cups of cucumber, diced

2 red peppers, diced

2 yellow peppers, diced

6 stalks of celery, diced

1 small red onion, diced

6 T. fresh lime juice

2 teaspoons of sea salt (I used coarse gray sea salt)

Cut watermelon into chunks, removing the rind. Work over something to catch the juices. Puree chunks and juice in a blender or food processor until smooth. Set aside. 

In a large bowl, combine the remaining ingredients. Pour watermelon puree over vegetables, cover, and refrigerate until well chilled, at least 1 hour. Taste and season with more salt if necessary. Serve very cold.

This makes a big batch.