Bronze Gazpacho with Mint and Basil

Mint and basil add wonderful flavor and give the soup a golden, bronze color of impending Autumn.  Watermelon gives a sweet freshness balanced by a touch of cayenne.
2 cloves garlic
1 orange pepper, seeded and coarsely chopped
1 large cucumber, peeled, halved lengthwise, seeded and coarsely chopped (2 Tbsp reserved)
1 medium purple onion, peeled and coarsely chopped (2 Tbsp reserved)

2 lb fresh ripe tomatoes
1/2 lb seeded, cubed watermelon
Palmful fresh mint leaves
Palmful fresh basil leaves

1 tsp Kosher salt
1/4 tsp Cayenne pepper
1 tsp Pimenton, smoked Spanish paprika

Reserve a few of the chopped onions, tomatoes and peppers, along with some basil, for garnish.

Place garlic in blender and chop well. Add the pepper, cucumber and onion and chop up a good bit.

Add the tomato and watermelon along with the mint and basil.

Add the salt, pepper and paprika and blend everything together very, very well.

If desired, strain through a strainer, or just pour into bowls. Our family actually prefers it coarse.

Serves 4.