• 1 3-pound seedless watermelon, diced (about 5 cups), divided
• 1 small cucumber, peeled, seeded, diced (about 1 cup)
• 1 medium-size red bell pepper, seeded, diced (about 1 cup)
• 1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
• 2 small jalapeño chile, seeded, minced
• 3 pale green inner celery stalks, diced (about 1/2 cup)
• 1/2 small red onion, diced (about 1 cup)
• 1/4 cup finely chopped fresh mint
• ¼ cup finely chopped thai basil
• 3 tablespoons fresh lime juice
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl.
Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
