I stopped at Filasky’s Produce again to pick up corn and fruit and they had their yellow seedless watermelons ready – yum!

My friend Kelly O’Neill had sent me her watermelon gazpacho recipe earlier in the summer and it was delicious, so I decided I had to make it with the yellow watermelon.  For color contrast, I used a green pepper instead of the yellow bell, but I would suggest sticking with a yellow or orange pepper, they are a bit sweeter.

This gazpacho is wonderfully refreshing, with just the right mix of sweet and bite.  Great for the hot days of August.

Watermelon Gazpacho

2 cups 1/4-inch-diced watermelon (I used a yellow seedless from Filasky’s)

2 cups orange juice

2 tablespoons extra-virgin olive oil

1 seedless cucumber, cut into 1/4-inch dice (from the garden)

1 small yellow bell pepper, seeded and cut into 1/4-inch dice (I used a  green pepper from Farmer Kim)

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

2 medium garlic cloves, minced

1 small jalapeno pepper, seeded and minced (from the garden)

3 tablespoons fresh lime juice

Salt and freshly ground black pepper

Combine all the ingredients in a large bowl.

Refrigerate for at least half an hour before serving. Enjoy!

6-8 servings

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