CRISP WATERMELON GAZPACHO  Serves 6

4  cups watermelon cut into very small dice

1  cup orange juice

2  Tbsp.  olive oil

1   lg. cucumber, peeled, seeded and cut in to small dice

1    bell pepper preferably yellow, or orange for color cut into very small dice

1    jalapeno pepper,  seeded, ribs removed and minced

2   medium garlic cloves minced

1/3 cup   finely chopped shallot or  red onion

4  Tbsp.  lime juice

3  Tbsp.  finely chopped FRESH basil,  parsley or cilantro. Do not use dried

2  Tbsp. FRESH finely chopped mint leaves

   Salt and black pepper to taste

Creme fraiche or sour cream for garnish (optional)

METHOD:

In a food processor or blender add 1  1/2  cup of the watermelon, the orange juice and olive oil.

Transfer to a bowl along with all of the other ingredients.  Refrigerate til cold.  This should be made several hours before serving for best results.

Serve in a chilled bowl or clear glass parfait or dessert bowl  as in the photo, for effect, and topped with the creme fraiche or sour cream.