1 3-pound seedless watermelon, diced (about 5 cups), divided 1 small cucumber, peeled, seeded, diced (about 1 cup) 1 medium-size red bell pepper, seeded, diced (about 1 cup) 1 medium-size yellow bell pepper, seeded, diced (about 1 cup) 1 small jalapeño chile, seeded, minced 3 pale green inner celery stalks, diced (about 1/2 cup) 1/2 small red onion, diced (about 1 cup) 1/4 cup finely chopped fresh mint 3 tablespoons fresh lime juice 2 tablespoons red wine vinegar 1/4 teaspoon salt 1/2 cup crème fraîche or sour cream (optional)
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours. Divide gazpacho among bowls; top with dollop of crème fraîche.
