Cucumber watermelon gazpacho


Servings: 6

4 cups watermelon chunks, seeded
1 cup peeled, seeded cucumber, finely diced
1 cup peeled, seeded cantaloupe, finely diced
1/2 teaspoon salt
Juice of 1 lemon
1 tablespoon fresh tarragon, minced
1/2 cup creme fraiche
1 tablespoon fresh basil, minced
1 tablespoon fresh mint, minced

In a blender, puree the watermelon until smooth.

In a medium bowl, combine the watermelon puree, cucumber, cantaloupe, salt, lemon juice and tarragon. Refrigerate until completely chilled, or at least 2 hours.

Meanwhile, in a small bowl, combine the creme fraiche, basil and mint. Serve the soup topped with the herbed creme fraiche.