Adapted from Eating Well magazine.
8 cups seedless watermelon, finely diced
1 medium cucumber, peeled, seeded and diced 1/2 red or yellow bell pepper, diced
1/4 cup chopped basil 1/4 cup chopped parsley 3 tablespoons sherry or red wine vinegar
2 tablespoons minced scallion 2 tablespoons extra-virgin olive oil 3/4 teaspoon kosher salt
Put ingredients in large bowl and blend with immersion blender until smooth or puree in blender in batches. Refrigerate at least 60 minutes until chilled. Serves 6.
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