8
cups diced seedless
watermelon (from a 6-lb piece of watermelon with the rind)
1 medium
seedless
(English) cucumber, finely diced
1/2 red or orange bell pepper,
finely diced
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf
parsley
3 Tbsp red wine or sherry vinegar
2 Tbsp minced shallot
2
Tbsp
extra-virgin olive oil
3/4 tsp kosher salt, or more to taste
Juice
of 1 lime
2 tsp green Tabasco sauce, or more to taste (I use more,
of course)
Fresh
black pepper
Place all ingredients in a very large bowl. With a
spoon, crush some of the watermelon to release the liquid; it will help
get the blending started. Puree with an immersion blender, or in a stand
blender or food processor in batches if necessary, to the desired
smoothness (I like mine a bit chunky). Taste, and adjust seasoning with
salt, Tabasco and black pepper.
Refrigerate for two hours or overnight.