Watermelon and Cucumber Gazpacho with Greek Yogurt

Serves:
6
Ingredients:

4 cups seedless red-flesh watermelon, diced small
2 cups seedless yellow-flesh watermelon, diced small
1 cup cucumber, peeled and seeded, diced small
1 red bell pepper, diced small
1 orange bell pepper, diced small
1 cup celery hearts, diced small
1 serrano pepper, chopped fine
½ small red onion, chopped fine
¼ cup fresh basil chiffonade
¼ cup parsley, chopped
1 lime, halved and juiced
1 lemon, halved and juiced
¼ cup extra virgin olive oil, optional
3 tablespoons pomegranate-infused red wine vinegar
3 tablespoons pomegranate seeds
Pinch kosher salt
6 ounces Greek yogurt, plain or flavored, or ½ cup broken feta cheese

Optional:
3 tablespoons honey
Lemon

Instructions:
Reserve pomegranate seeds, Greek yogurt (or broken feta) and fresh basil chiffonade. Put watermelon in a blender, purée, and drizzle in the oil. Transfer to a chilled bowl. Add remaining cut ingredients, citrus juice, and vinegar to the bowl. Stir to blend. Divide into portions and place in chilled bowls. Garnish the top of each portion with a pinch of pomegranate seeds, a spoonful or so of yogurt (or feta) to taste, and fresh basil chiffonade. Optional: Drizzle a little honey and squeeze a little lemon juice over the soup.