Cooking with the seasons

Personal chef Mark Zedella shows us a recipe for a meal using watermelon. Watermelon Gazpacho
Yield: 10 cups
Ingredients:
1 large red bell pepper
1 ear corn
1 pound (about 2 cups) seedless watermelon, chopped
2 ½ pounds ripe red tomatoes, chopped
1 pound English cucumber, peeled, chopped
1 chipotle in adobo sauce, seeded, chopped*
2 teaspoons chipotle adobo sauce*
2 scallions, white and green parts
1 garlic clove, peeled
3 tablespoons lime juice
1/3 cup cilantro leaves, roughly chopped
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