Received an email from a shareholder w/ this recipe! YUM!

Watermelon and Cucumber Gazpacho
Makes 4 large servings

1 3 pound seedless watermelon (diced about 5 cups) divided
1 small cucumber, peeled seeded and diced (about 1 cup)
1 medium sized red bell pepper, diced (about 1 cup)
1 medium sized yellow bell pepper, diced (aobut 1 cup)
1 small jalepeno, seeded, diced
3 pale green inner celery stalks, diced (about 1/2 cup)
1/2 small red onion (about 1 cup)
1/4 cup finely chopped fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt (optional)

Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining cup of diced watermelon and next 10 ingredients; stir to combine. Cover and refrigerate until cold; at least one hour and up to 4 hours.

A few other options:

I added mango to mine...yummy
Or a freshly picked granny smith or honey crisp diced apple would be good too!

Enjoy!!!