Tokyo Watermelon Relief

I spoke to someone in Tokyo yesterday during the hottest day of the year there. I promised to post this Watermelon Gazpacho recipe for them. My thanks go to Kathryn, an old, reclaimed friend, who passed it on to me. I have since doctored it a bit so you might want to play with it yourself to make it taste right for you.

WATERMELON GAZPACHO

6 cups cubed watermelon
1 cup chopped, peeled cucumber
1/2 cup chopped yellow bell pepper
1/3 cup chopped green onions
3 Tbl chopped fresh mint
3 Tbl fresh lime juice
1 Tbl olive oil
3/4 tsp kosher salt
1/2 tsp hot sauce (I use Chilula for this recipe)
1 garlic clove, minced
2 tbl. balsamic vinegar (use can use the cheap Sherry vinegar they pass off as balsamic) what you're looking for is the tang.

If you haven't already, get one of those wand hand blenders and go at this mixture until it's chunky. If you don't have that, a blender will do. Don't over-process it -- this ain't cream of gazpacho.

finally, add 1 cup cran-raspberry juice
chill in fridge. Best served next day with some fresh mint in the bowl and some thin sliced roasted garlic or olive bread