Watermelon Gazpacho:

8 cups finely diced seedless watermelon

1 medium cucumber (peeled, seeded, and finely diced)

¼ cup chopped fresh basil

¼ cup chopped flat-leaf parsley

3 tablespoons red-wine vinegar

2 tablespoons minced shallot

2 tablespoons extra virgin olive oil

¾ teaspoon salt

Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt 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.