From Moira Yanuck
30 minutes preparation time, plus one hour in refrigerator to chill
A perfect snack, lunch or light dinner for a warm summer day, and a great way to use the watermelon you couldn’t resist buying at Carpenter’s Farmstand in Matunuck
Ingredients
1 (3 lb) seedless watermelon diced (about 5 cups)divided into 4 cups and 1 cup
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeno chili, seeded, minced
3 pale green inner celery stalks, diced
1 small red onion, diced (about 1 cup)
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/2 teaspoon salt (to taste)
A few grinds of fresh pepper
A few dashes of Tobasco or hot sauce
Optional: a dollop of creme fraiche or sour cream may be added as a garnish when served.
Directions:
In a blender: Puree 4 cups of the watermelon until smooth and transfer to a big bowl
Add remaining diced watermelon and the other ingredients and stir
Cover and refrigerate till cold, at least 1 hour
Green Hill Civic Association 