Prep time: 30 mins • Yield: 4 servings

WATERMELON GAZPACHO

- 5 cups watermelon, peeled, seeded, and roughly chopped; plus 1 cup cut in ¼- to ½-inch dice
- 1 cup homemade chicken broth, Dr. Kellyannʼs SLIM Chicken Broth or Dr. Kellyann ʼs SLIM Collagen Broth
- ½ English cucumber, peeled, seeded, and diced
- ¾ cup celery, diced (about 2 ribs) 
- ¾ cup red bell pepper, diced (1 medium red pepper) 
- ¼ cup red onion, diced (½ small red onion) 

- 1 tablespoon fresh mint leaves, minced
- 2 tablespoons fresh parsley, minced
- 3 tablespoons freshly squeezed lime juice (about 1 lime)
- 1½ tablespoons sherry vinegar
- 1 tablespoon jalapeño pepper, seeded and minced (1 small pepper)
- Mint leaves for garnish (optional)

Directions: 

Puree 5 cups watermelon and broth in a blender until mixture is smooth. Pour through a fine mesh sieve into a large bowl and discard pulp. You should have about 4 cups strained liquid. Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeño, and remaining cup chopped watermelon to blended liquid, and stir to combine. Cover and refrigerate until well chilled, at least 1 hour.

Optionally garnish with mint.

Gazpacho should be eaten within 1 day.