Watermelon Gazpacho

Name: Watermelon Gazpacho
Yield: 6
Ingredients: 2 cups 1/4-inch-diced watermelon; 2 cups orange juice; 2 tablespoons extra-virgin olive oil; 1 seedless cucumber, cut into 1/4-inch dice; 1 small yellow bell pepper, seeded and cut into 1/4-inch dice; 1 small onion, cut into 1/4-inch dice; 2 medium garlic cloves, minced; 1 small jalapeno pepper, seeded and minced; 3 tablespoons fresh lime juice; 2 tablespoons chopped fresh parsley, basil or cilantro; Salt and freshly ground black pepper

Recipe by USA WEEKEND columnist Pam Anderson from allrecipes.com

Dessert

Ingredients

6 servings

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2 cups 1/4-inch-diced watermelon
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2 cups orange juice
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2 tablespoons extra-virgin olive oil
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1 seedless cucumber, cut into 1/4-inch dice
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1 small yellow bell pepper, seeded and cut into 1/4-inch dice
•

1 small onion, cut into 1/4-inch dice

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2 medium garlic cloves, minced
•

1 small jalapeno pepper, seeded and minced
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3 tablespoons fresh lime juice
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2 tablespoons chopped fresh parsley, basil or cilantro
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Salt and freshly ground black pepper

Instructions

Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)