Watermelon and Cucumber Gazpacho

• 1 3-pound seedless watermelon, diced (about 5 cups), dividedwatermelon
• 1 small cucumber, peeled, seeded, diced (about 1 cup)cucumber
• 1 medium-size red bell pepper, seeded, diced (about 1 cup)pepper
• 1 medium-size yellow bell pepper, seeded, diced (about 1 cup)pepper
• 1 small jalapeño chile, seeded, minced
• 3 pale green inner celery stalks, diced (about 1/2 cup)
• 1/2 small red onion, diced (about 1 cup)red-onion
• 1/4 cup finely chopped fresh mintmint
• 3 tablespoons fresh lime juicelime-juice
• 2 tablespoons red wine vinegarred-wine-vinegar
• 1/4 teaspoon saltsalt
• 1/2 cup crème fraîche or sour creamcream

1. 01Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
2. 02Divide gazpacho among bowls; top with dollop of crème fraîche.

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