Watermelon Gazpacho

This chilled fruit soup is one of those simple yet over stimulating dishes that you never forget.

It is a great way to use up leftover watermelon.

Ric-ter Scale: *6

Serves 4 to 6

6 cups watermelon puree (about half of a red watermelon, seeded and pureed to yield about 6 cups

1 medium red onion, minced

4 tablespoons each chopped fresh basil, mint and cilantro

1 medium cucumber, peeled and finely diced

1 small red pepper finely diced

1 teaspoon minced garlic

1 teaspoon minced serrano or jalapeño chile

4 tablespoons fresh lime juice

4 tablespoons rice vinegar

3 tablespoons Thai fish sauce or soy sauce

1/2 teaspoon ground white pepper

3 scallions, chopped

slices of lime for garnish

Puree about half of the cucumber and onion into the watermelon puree. Gently combine all ingredients except the scallions and lime slices in a non-reactive vessel. Cover and refrigerate for 1 hours. Serve ice-cold, garnished with the chopped scallions and lime wheels.

Recipe C 2009 Ric Orlando