watermelon gazpacho

8 cups finely diced seedless watermelon (about 6 pounds without the rind)
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons minced shallot
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt

or

• approx 3 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 jalapeno
• 2 tbsp fresh chopped parsley
• dash salt and pepper to taste

Mix all ingredients in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.

Makes 6 servings, generous 1 cup each.