This recipe twists the traditional Gazpacho by using watermelon as a base instead of tomato. Surprisingly refreshing, this chilled soup is both vegan and a raw food recipe and great on a hot day. Ingredients: * Approximately 4 cups of watermelon, chopped * 1 cucumber, diced * 1 red or yellow bell pepper, diced * 1 small onion, chopped * 2 tbsp lemon juice * 1 tbsp olive oil * 1 jalapeño (or to taste) * 2 tbsp fresh chopped cilantro * Salt and pepper to taste In a blender or food processor, combine about half of the watermelon, cucumber, bell pepper, and onion and all of the jalapeño. Add olive oil and lemon juice and process until smooth. Combine the remaining ingredients in a bowl and mix well. Add pureed ingredients and stir. Add salt and pepper to taste. Chill for at least one hour, and stir before serving. Enjoy! Bikya Masr Suggestion: If you aren't a big fan of cilantro, fresh parsley can be used instead. BM
