Watermelon Gazpacho

Watermelon Gazpacho is a lighter, sweeter version of the classic tomato-based gazpacho.  Try this cool and refreshing soup on a hot summer evening. (by Deb Fernandez )

Serves 12

6 cups finely diced seedless watermelon
4 cups finely diced ripe tomatoes
1 English cucumber, peeled, seeded, and finely diced
1 red bell pepper, finely diced
½ cup chopped fresh basil
½ cup chopped fresh parsley
4 small shallots, finely diced
4 tablespoons extra-virgin olive oil
4 tablespoons sherry vinegar
3 tablespoons fresh lemon juice
1 tablespoon honey
10 dashes Tabasco sauce
salt to taste

Mix all ingredients and let sit for at least an hour, preferably overnight.  Taste again for seasoning
and serve temperature or chilled.