Watermelon Gazpacho

• 2 cups cubed and seeded watermelon plus 2 cup purred in food processor (save seeds, salt, dehydrate and eat them or save and dry to make a tea to help support decreasing the symptoms of high blood pressure and constipation.)
• 1 mango, peeled, pitted and cubed (the trick is to cut off one whole side of the mango at a time and score the inside it with the skin still on, then cut chunks off from the skin)
• 1 cucumber sliced and quartered
• 1 large carrot, grated (I put it through the food processor with grater attachment)
• ¼ cup green onion finely chopped
• 1 yellow pepper chopped
• 1-2 stalks of celery, sliced down middle first then chopped
• ½ cup peeled jicama chopped
• 1-2 tomatoes carefully chopped or baby tomatoes
• 1 semi firm avocado chopped
• 2-3 Tbsp fresh lime juice or to taste
• 3 Tbsp diced fresh cilantro or to taste
• 1 clove garlic diced
• Salt  and pepper to taste
• Dash of Cayenne to taste

Options:

• 2-3 Tbsp mint leaves cut chiffonade style (you take the leaves and stack them, roll them length-wise and then chop. It minimized bruising of the leaves)
• 2-3 Tbsp basil leaves cut chiffonade style (you take the leaves and stack them, roll them length-wise and then chop. It minimized bruising of the leaves)
• 1 Tbsp peeled and diced ginger root