Watermelon Gazpacho

Recipe by Josh Silvers at Syrah Restaurant in Santa Rosa, CA. I just tried this for the first time yesterday with a slight modification (I used agave nectar instead of the suggested syrup) and served it to a group of friends who were visiting. Everyone loved it, it's very refreshing, healthy, and easy to make. Perfect for a hot summer day!

• Ready In: 30 mins
• Serves: 6
• Yields: 2 quarts

Ingredients

• 1  seedless watermelon (approx. 10 lbs.)
• 1⁄2 red onion
• 1  red bell pepper, diced
• 1  yellow pepper, diced
• 1  jalapeno, diced
• 1  bunch cilantro, divided
• 1⁄2 cup  simple syrup (1/2 water to 1/2 sugar, cooked)
• 3  limes, juice and zest of
• 1  avocado, sliced
• 1  teaspoon dark chili powder
• 1  teaspoon  new mexico chile powder
• 1  teaspoon  smoked paprika

Directions

1. Take half of the seedless watermelon and put in a blender. Pulverize with simple syrup if needed.
2. Fine-dice the other half of watermelon and add to it.
3. Mince half of the cilantro and add to the mixture; set the other half aside for garnish.
4. Add the onion, peppers, jalapeno, and lime zest.
5. Toast the chili powders and paprika in a pan on the stove. Add to the watermelon mixture.
6. Add salt, pepper, and lime juice to taste.
7. Garnish with cilantro sprigs and avocado slices.