Prep time       30 minutes

Serves             10

Ingredients

1 medium-sized ripe, seedless watermelon peeled, and cut into 2 even portions

10 ounces organic, fresh pineapple juice (regular canned juice may be used)

Juice and zest of 2 lemons

Juice and zest of 2 limes

1 cup of ¼-inch cut seedless cucumbers

½ cup finely chopped yellow peppers

½ cup finely chopped orange peppers

2 cups de-stemmed, ¼-inch cut fresh strawberries

8 leaves fresh mint, cut chiffonade

¼ cup extra virgin olive oil

2 tablespoons organic honey

½ teaspoon Kosher or sea salt

1-teaspoon fresh cracked black pepper

Directions

Cube half of the watermelon and place in a blender with 5 ounces of the fresh pineapple juice, and blend on high for 30 seconds, until smooth.  Repeat this process until the rest of the ½ watermelon, and pineapple juice is used. Put the blended mixture in an appropriately sized serving vessel- stainless steel, or glass works well.

Cut the remaining watermelon into symmetrical ¼ inch cubes, and place in the blended mixture.

Add the remaining ingredients. Stir gently, making sure everything is incorporated, and the honey is dissolved.

Place the gazpacho in the refrigerator for a minimum of two hours, so that all of the flavors can bloom.

Adjust seasoning if necessary.