Watermelon Gazpacho

We have a huge watermelon in the fridge so I decided to make something with watermelon today.  I made up a recipe instead of looking for one and made the mistake of putting in 2 cloves of garlic.  It had a huge kick, even for me, so I changed the recipe to one clove.  Also note that this recipe requires a blender.


Watermelon Gazpacho
Prep Time: 15-20 min
Cooking Time: 0 min

Ingredients:
Garlic (1 clove/ 1/2 tsp powdered)
Celery (1 stalk)
Sweet onions (3/4 cup chopped)
Cilantro (3 or 4 sprigs), optional
Lime juice (1/2 lime/ 1 tbsp)
Watermelon, seedless
Salt

1. Chop up the garlic, celery, onions, and cilantro.  Don't worry about getting them into even pieces; they're going to get ground up in the blender, but it goes a lot more smoothly if the pieces are smaller.  Run the blender on low to chop up the pieces some more.
2. Cut the watermelon up and toss it in the blender with the lime juice and a sprinkle or two of salt.  Blend until it's mostly liquid.

Tips:
-I know I don't have an amount written for the watermelon.  The one I used was about 8" in diameter and I cut 3 slices about 1" thick.  I suggest putting it in a little at a time until it's as watermelon-y as you want.

-The reason you put the watermelon in after the other ingredients is that watermelon is much softer so it takes much less time to blend.  Putting it in after everything else is mostly chopped leaves you a little bit of texture.
-I put mine in the fridge for an hour or so after making it to chill it, but you don't have to.
-Types of onions: The grocery store labels some onions as "sweet yellow".  Look for Vidalia or 10/15 on the sticker if there isn't a sign.