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John’s Watermelon Gazpacho

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Watermelon Gazpacho

A friend who tasted this soup said it was as if someone had accidentally dropped pico de gallo in a sandia agua fresca. He meant that as a compliment. I agree. John's Watermelon Gazpacho 5 pounds red seedless watermelon, divided use 1/2 cup finely diced sweet onion, such as a Texas 1015 2 cups diced, peeled and seeded cucumber 1/2 jalapeño, seeds removed and finely chopped 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh parsley Juice of 1-2 key limes, to taste Kosher salt, to taste Remove the rind from the watermelon and cut into 1-inch chunks. Purée two-thirds in a food processor until fairly smooth. Place the remaining watermelon in a large mixing bowl. Smash with a fork. Pour the puréed watermelon over the top. Stir in onion, cucumber, jalapeño, cilantro and parsley. Add juice of 1 key lime and kosher salt. Taste; adjust seasonings, adding more lime juice and salt as needed. Refrigerate 4 hours before serving. Serve within 2 days of making. Makes 4 to 6 servings. From John Griffin, adapted from "Cotton: The Cookbook" by Jeffrey Paige
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