Gazpacho from watermelon

Mix 5 cups of watermelon and cranberry juice in a blender until the consistency of the puree until the mixture is with Ingredients:

• Watermelon - 7 Cups
• cranberry juice - 1/2 cup
• cucumber - 1 glass
• celery - 1 cup
• red bell pepper - 3/4 Glass
• red onions - 1/4 Glass (diced)
• mint leaves - 1/4 cup
• parsley - 1/4 Glass
• lime, juice - 3 st. spoons
• wine vinegar - 5,5 st. spoons
• jalapeno - 1 st. spoon (minced meat)

Instructions

Mix 5 cups of watermelon and cranberry juice in a blender until the consistency of the puree until the mixture becomes homogeneous. Strain the mixture through a fine sieve into a large bowl or plastic storage container. You should get 3 cups of the mixture. Add cucumbers, celery, sweet peppers, onions, greens, lime juice, vinegar, jalapenos and the remaining sliced ​​watermelon. Mix well. Cover and refrigerate until the soup is well cooled, for at least 1 hour. Serve or store in the refrigerator for up to 1 day.

Servings: 4