Watermelon Gazpacho
rec.food.cooking/Muckerheide (2002)

Here is a delicious, different and consummately refreshing soup for a hot summer day.

1/2 red bell pepper
1/2 green pepper
1/2 yellow pepper
1/2 small red onion
4 green onions
1/2 bunch fresh cilantro
1 granny smith apple
1/2 small seedless watermelon (about 3 pounds)
3 Tablespoons cider vinegar
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon salt

Trim and cut peppers and red onion into 1 inch chunks. Trim green onions and chop into 1 inch lengths. Wash, blot and cut cilantro into 1 inch lengths. Core apple and cut into 1 inch chunks. Place peppers, red and green onions, and cilantro into work bowl of a food processor. Pulse to coarsely chop into small bits, without losing texture by making a puree. Empty this into a large bowl. Repeat with apples, chopping to small bits. Add this to vegetables. Chunk watermelon flesh, discarding rind. Process in batches until pureed, emptying each batch into bowl of vegetables. Stir in the vinegars, oil and salt. Taste and correct seasonings. Chill 1 hour before serving. (If ingredients are well-chilled, you can cut the soup's chilling
time in half.)